Carrot Nut Bread

This time of year the fresh vegetables are scarce in the North East. Luckily I have access to an organic farm that keeps root vegetables, such as carrots, beets and potatoes over the winter. Although store bought carrots are also perfectly fine.When I had some leftover carrots from dinner the other night I remembered this recipe I had cut out from an old issue of Food and Wine Magazine and had never got around to making. Most carrot cakes call for freshly grated carrots and tons of fat, this was just the opposite. Using a little oil and low-fat buttermilk this recipe takes leftover carrots and turns them into a delicious healthy bread. I loved it so much I would also cook carrots just to make this bread again.  It was a  refreshing take on a familiar recipe.

Moist with chunks of carrots

Recipe:

3 medium carrots thickly sliced (7 ounces)

1/2 cup chopped nuts

1 1/4 cup Gluten Free All-Purpose Baking Mix

1 teaspoon baking soda

1 teaspoon nutmeg

1 teaspoon cinnamon

1/2 teaspoon salt

2 extra-large eggs, room temperature

1 cup sugar

1/4 vegetable oil

1/4 cup low-fat buttermilk

Cook carrots until tender in boiling water about 15 minutes. Drain and mash carrots.

Mix the gluten free baking mix, baking soda, nutmeg, cinnamon, and salt, and set aside.

In a large bowl beat the eggs and sugar until pale yellow. Add the oil and buttermilk. Stir in the carrots and nuts, then the baking mixture and blend well.

Pour batter into a 9"x5" loaf pan that has been sprayed with non-stick cooking spray. Bake at 350 degrees for 50 minutes, until golden and a cake tester inserted in the center comes out clean.

Let cool in the pan for 10 minutes then on a wire rack until completely cooled. Wrapped in plastic it will stay fresh for 3-4 days and freezes well for 1 month. 

For more gluten free recipes visit:www.glutenfreebakingmixes.com