I’m on a recipe roll these days. Probably because I’m completely freaking about my teacher’s ed coming up in September, and every day it feels a little bit more real and scary. Last night I had my first case of jitters when I realized it’s only two more weeks until I am moving there. The excitement is sadly being a bit impaired by the fears that are popping up. And, when I get scared, I bake.
I find few things as relaxing as baking or cooking. I have said that several times, but for some reason it really calms me down to know that if I mix just the right amount of each ingredient, I’m going to get a good result. It’s short term gratification, and oh so satisfactory, even if it doesn’t turn out perfectly. Since I’ve been getting into spending more time on taking my photos lately, I have another “calming” component to my cooking: I get to look at (in my opinion) photos after and keep the good ones. I therefore have a folder full of “good” (food) photos, that are all by my making. I may sound a little creepy there, but I’m sure all the food bloggers out there understand why that feels so relaxing. 🙂
Anyways, to fight my jitters, I baked a healthy carrot bread today, and I am very happy with how it turned out. I got inspired by looking at my own recipes for chocolate zucchini bread and coconut banana bread, and the result speaks for itself:
I had some coconut cream left-over from making my Fake Protein Raffaelos, so I whipped it up with a spoonful of date sweetener, making a wonderful “icing”-like spread for me to slather the pieces with.
Have I gotten your attention? I think I should get the jitters MORE often, that way my secret ambition of ending up as a money-earning-recipe-developer one day may come true after all.
This carrot bread is not a carrot cake – it is not as sweet or fluffy as you would expect a cake to be. It is also vegan, refined-sugar-free and can easily be made gluten-free by using gluten-free flour (such as rice flour or oat flour). It doesn contain nuts, more specifically the nutpulp left over after I made myself my favorite nutmilk this morning: Allspice Cashew Milk. If you are allergic, feel free to swap the nutpulp for a mix of 1/4 sunflowerseedbutter and 1/4 cup ground sunflower seeds.
Isn’t cashew milk the most beautiful thing you’ve ever seen? Okay, maybe not ever, but I feel like this frothy jug of creamy deliciousness ranks up there with the most beautiful things there are. And most tasty. Especially if poured into a steaming cup of coffee.
…but I’m getting off topic. The healthy carrot bread is a very easy bread to make, really the only “work” involved is grating the carrots. The baking time isn’t too long – after only 30 minutes, you can take it out of the oven and enjoy it slathered with either coconut whipped cream, as I did, or spread some almond/sunflowerseed/peanut-butter, jam, maple syrup, or even plain.
Healthy Vegan Carrot Bread
- 1 cup spelt flour
- 1/2 cup oats
- 2 cups grated carrot
- 1 grated piece of ginger (1 inch)
- 1/2 cup cashew nutpulp (nutfree option: 1/4 cup sunbutter + 1/4 cup ground sunflower seeds)
- 1/2 cup unsweetened apple-mango sauce (or plain apple sauce)
- 3 Tbs. ground flax
- 2 Tbs. coconut oil
- 1/4 cup raw cane sugar
- 1 tsp. cinnamon
- 1/4 tsp. allspice
- 1/2 tsp. ground vanilla bean
- 1/4 tsp. salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda
1. Preheat oven to 175°C (350°F).
2. In a large bowl, combine all the ingredients and whisk together until a smooth dough forms.
3. Line a baking tin with baking parchment, then fill dough into the baking tin. Spread it evenly, then bake for 30 minutes.
4. After 30 minutes, take out of the oven, an allow to cool for 10 minutes before removing it from the tin. Allow to cool at least 10 more minutes before slicing.
Note: Keep refrigerated!
This bread is perfect for both tea time and breakfast – it is very dense and tastes wonderfully rich and spicey. The ginger really adds a nice second layer of flavor, but if you dislike ginger, feel free to leave it out.
Alright, that’s enough food porn for today. I hope you’re all drooling over the screen by now, itching to get to the kitchen to bake this beautiful bread. I just have one last one, taking the drooling over the top, I hope: