Apple-Carrot Bread [refined sugar free,almond/coconut flour]

Did you know, using apples actually helps to add moisture and natural sweetness to baked goods? I was loving how incredibly delicious and melt-in-your-mouth this bread was! If you’re a fan of carrot cake, you will love this Apple-Carrot loaf. As always, I’ve made it lower in carb by using almond and coconut flour, along with natural-sugar substitutes. I am a huge fan of monkfruit, Lakanto brand sweeteners, Swerve and stevia!

Apple carrot bread 

Dry Ingredients:

  • 1 scoop Sports Research vanilla bean collagen
  • 1 cup almond flour 
  • 1/4 cup coconut flour 
  • 1 tbsp chia 
  • 1 tbsp hemp seed 
  • 1/2 tsp sea salt 
  • 1 tsp cinnamon 

Add-ins: 1/2 cup walnuts (or raisins, or both!)

Wet Ingredients:

  • 1/2 apple 
  • 1/2 cup shredded carrots 
  • 4 tbsp coconut milk 
  • 2 eggs
  • 1/4 cup maple syrup (I used Monfruit-sweetened Lakanto syrup) 
  •  

Directions:

  • Preheat oven to 350 and spray loaf pan with non-stick coconut oil
  • In a separate bowl, combine dry ingredients
  • Place your eggs into food processor and process on high
  • Combine remaining wet ingredients (including carrots and apples) and process on high
  • In 2 batches, add your dry ingredients (except walnuts) processing on high both times
  • Next, fold walnuts into dough
  • Transfer batter from food processor into loaf pan
  • Bake for 35 minutes* or until edges become slightly golden brown 
  • Serving size: makes one loaf, approx. 8 slices of bread
  • Let loaf cool for 15-20 minutes before cutting
    Store at room temperature, or to extend shelf life you can refrigerate for freeze for 1-2 weeks
  • *Baking times may vary, I like to check my baked goods about 10 minutes before the timer goes off, do your best to keep an eye out for browning edges and when inserting a toothpick, if it comes out clean, your bread is done

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