CARROT CHAI SEED ALMOND LOAF - PALEO
This is a variation of my Carrot Poppy Seed Muffin recipe. I love having this loaf cut into portions, individually packaged and in the freezer ready to go. This makes a good breakfast. It’s filling. I can eat one piece of this loaf for breakfast at 6 am and not have to snack until lunchtime. A single serving is packed with enough protein and fat that it will sustain you till lunchtime.
CARROT CHAI SEED ALMOND LOAF - PALEO
Prep Time: 20 mintues
Cook Time: 60 mintues
Keywords: bake breakfast snack gluten-free paleo sugar-free vegetarian almond flour coconut flour
Ingredients (1 loaf)
- 2 tbsp chai seeds in 4 tbsp of water and let sit 10 minutes
- 6 eggs
- 6 bananas
- 1 cup almond butter
- 1/2 cup coconut oil
- 2 tsp vanilla extract
- 1 tbsp almond extract
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp sea salt
- 2 tbsp cinnamon
- 1 tsp nutmeg
- 1 tsp cloves
- 1 cup grated carrot
- 1 cup raisins
Instructions
The first thing you need to do is mix the chia seeds with water so it’s ready to go. Let it sit for 10 minutes.
Preheat oven to 350 degrees.
Line your loaf pans with parchment paper.
Mix together all wet ingredients above.
In a large mixing bowl, combine all dry ingredients above.
Pour the wet ingredients into the dry ingredients bowl and mix well.
Fold grated carrots and raisins into batter.
Bake 60 minutes, or until an inserted toothpick comes out clean.
Freezes well.
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