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Carrot Quick Bread with Hazelnut Four

 carrot_breadIngredients
  • 1 ½ cups blanched almond flour (not almond meal)
  • 1 ½ cups hazelnut flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 5 large eggs
  • ½ cup honey
  • 3 tablespoons cup grass-fed butter, melted
  • 3 cups carrots, grated
  • 1 cup raisins
  • 1 cup walnuts

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Directions
  1. In a large bowl, combine almond flour, hazelnut flour, sea salt, baking soda, cinnamon, and nutmeg
  2. In a separate bowl, mix together eggs and honey
  3. Add eggs and honey to dry ingredients, and then slowly add in melted butter
  4. Stir in carrots, raisins, and walnuts
  5. Mix all ingredients until well combined, but do not over mix
  6. Transfer batter into a large greased baking dish
  7. Bake at 325° for 50 minutes or until a toothpick comes out clean from the center
  8. Let bread cool for about an hour before serving
  9. Makes about 12 pieces

Feel free to substitute coconut oil for butter to make this recipe Whole30 approved. Makes about 12 pieces. Store leftovers in the refrigerator.

 

carrot_bread2

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