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Flourless Carrot Bread

Today, we're making a carrot bread made with almond and tapioca flours, shredded carrot, cinnamon and maple syrup. Gluten free, no refined sugars.
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Course: Snack
Cuisine: American
Keyword: gluten free muffins, muffins
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Calories: 189kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

  • 1 9x5 loaf pan
  • 1 large mixing bowl
  • 1 wooden mixing spoon

Ingredients

  • 2.5 cups almond flour
  • 0.25 cup tapioca flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 4 eggs
  • 1/4 cup unsweetened almond milk
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • 1 large carrot grated

Instructions

  • Preheat the oven to 350 F. Line loaf pan with a sheet of parchment paper.
  • In a large bowl, add flours, baking powder, baking soda, cinnamon. Stir with wooden spoon to mix ingredients together.
  • Create a well in the middle. Add eggs, almond milk, maple syrup, and vanilla. Stir with a wooden spoon to mix ingredients together.
  • Mix in grated carrot. Mix until evenly distributed.
  • Bake for about 30 minutes. Top should be light golden brown.

Notes

Substitute oat flour for almond flour.
Substitute arrowroot starch for tapioca flour. You can also substitute coconut flour for tapioca flour but your end product will not be as fluffy. 
Substitute oat milk or other non-dairy/dairy milk for almond milk. 
Substitute honey or monk fruit sweetener for maple syrup.

Nutrition

Serving: 1slice | Calories: 189kcal | Carbohydrates: 13.4g | Protein: 7.2g | Fat: 11.7g | Saturated Fat: 0.5g | Sodium: 124.7mg | Potassium: 232.7mg | Fiber: 3.6g | Sugar: 6g