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