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Carrot Bread

This carrot bread is quick, easy and absolutely delicious. I made it for a potluck and brought the rest to work, where it was quickly devoured accompanied by yummy sounds! You would never know that it is wheat, gluten, sugar and dairy free. It is slightly sweet; although, I don't think it is sweet enough to serve as dessert. For a little added sweetness, mix your favorite non-dairy spread (at room temperature) with some agave nectar and spread on slices.

1 cup walnut halves
12 ounces carrots
2/3 cup brown rice flour
2/3 cup soy flour
2/3 cup sorghum flour
2 teaspoons xanthan gum
1/2 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons ground Vietnamese (or Saigon) cinnamon
3 large eggs
1/3 cup sunflower oil
3/4 cup dark agave nectar

dry measuring cups
parchment-lined baking sheet
nylon scrubber
chef's knife
cutting board
food processor fitted with top shredding attachment
measuring spoons
small bowl
small whisk
liquid measruing cup
stand mixer fitted with paddle attachment or large bowl and hand mixer
rubber spatula
9"x5" loaf pan greased with sunflower oil, bottomed lined with parchment and greased again
cake tester or wooden skewer
cooling rack
plastic wrap

1. Preheat oven to 375F.
2. Place the walnut halves in a single layer on the parchment-lined baking sheet and toast in oven about 7 minutes, until fragrant. Remove from oven and set aside to cool. When cool, break into pieces.
3. Reduce oven temperature to 350F.
4. Under cold running water, with nylon scrubber, scrub carrots. Cut off stem end and cut into pieces small enough to fit into the food chute of your food processor. Shred carrots in food processor.
5. In small bowl, whisk together flours, xanthan gum, baking soda, salt and cinnamon. Set aside.
6. In mixer, thoroughly mix the eggs, oil and agave nectar until blended. Add the flour mixture in fourths, mixing to incorporate after each addition, scraping down with rubber spatula as necessary.
7. Mix carrots until blended.
8. Fold in toasted walnut pieces.
9. With rubber spatula, scrape batter into prepared loaf pan and spread evenly, being sure to seal the edges. Bake in oven for about 1 hour until top is golden and cake tester comes out clean when inserted into the center.
10. Cool for 10 minutes in pan on cooling rack. Turn bread out onto cooling rack, bottom-side down, and allow to cool completely.
11. When completely cool, tightly wrap in plastic wrap for at least 24 hours. This bread will keep for up to three days.

(c) 2010 by Allison Lattman

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