Here is a wonderful recipe that can be a great way to start your morning, a mid -afternoon snack, or a good treat to curb that sweet craving after dinner.
INGREDIENTS:
1 large egg
1/3 cup of honey
1/3 melted coconut oil
1/2 cup coconut palm sugar
1/4 cup coconut milk vanilla yogurt or grass-fed organic yogurt works too.
2 teaspoons vanilla extract
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon of pumpkin spice
1 1/2 – 2 cups of almond flour
1 teaspoon baking powder
3/4 cup grated carrots
3/4 cup diced gala apple ( chopped into tiny pieces)
1/2 of a cup of coarsely chopped raw walnuts
DIRECTIONS:
Preheat oven to 350F. Spray one 9×5-inch loaf pan with cooking spray, or grease and flour the pan.
In a large bowl, add the flour, cinnamon, honey, sugar, pumpkin spice, egg (beaten), coconut oil, yogurt,
Add the baking powder, and stir gently with a spoon until mixed throughout.
Add the carrots, apples, and walnuts fold gently to combine.
If the batter is too runny add some more almond flour until it has a nice thick consistency.
Bake for about 45 to 50 minutes or until the top is golden, stick a toothpick in the middle to make sure it is cooked all the way through. If not cut a little slit in the middle and cook again until completely done.
Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve with or glaze with Vanilla Bean Butter Glaze.
For Glaze:
1/4 cup grass-fed butter or ghee
1/2 cup coconut sugar
1 tablespoon of maple syrup or agave nectar
2 teaspoons vanilla extract
1 tablespoons vanilla coconut creamer
Enjoy!
Fit Chic