Ingredients
Gluten Free Carrot and Walnut Bread
- 350 grams carrots, about 2 large
- 100 grams raw walnuts
- 1/2 teaspoon sea salt
- 40 grams Maple syrup
- 45 grams macadamia oil or coconut oil
- 4 organic eggs
- pinch Nutmeg
- 2 teaspoons Gluten Free Baking Powder
- 300 grams Almond meal fine, or mill raw almonds and set aside
- pumpkin seeds to sprinkle
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Roughly chop the carrots and add to TM bowl with the walnuts. Chop them
6secs/speed5
Add the eggs, salt, oil, maple syrup and nutmeg. Mix
20secs/
"Counter-clockwise operation" /speed4Add baking powder and almond meal. Combine
15secs/
"Counter-clockwise operation" /speed4Pour into loaf tin, sprinkle with pumpkin seeds and bake for 1hour or until a skewer comes out clean.
warm oven to 180 deg C, line a large loaf tin with baking paper
Tip
Adapted from Terese Cutter "The Healthy Chef" - Gluten Free Pumpkin Bread.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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