Nutritional Wisdom with Carly Pollack

Carrot and Squash Bread

Things My Belly Likes

3/4 cup coconut flour
1/2 tsp sea salt
1/2 tsp cinnamon
5 eggs
3 tbsp raw, local honey
1 tsp vanilla extract
2 tbsp lemon zest
1/2 cup ghee, melted
1 cup carrot, grated
1 cup acorn squash, peeled and grated

Preheat oven to 375 degrees. Sieve the coconut flour into a large mixing bowl. Add the sea salt and cinnamon. If your melted butter is cool, stir in the vanilla extract, honey and lemon zest. Beat in the eggs, one at a time. Gradually add the wet ingredients to the dry. When it’s still semi-runny, fold in the carrots and the squash and mix until combined. Press into a 9 x 5 inch lined or greased loaf tin. The batter won’t be runny, it will lump together but that’s okay. Just spread in into the tin. Bake for 30 to 35 minutes until firm but springy to the touch. Let cool before slicing.

1 Batch

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