Can you spot the lie? I was born in England. I have more than 50 first cousins. I don’t like bread.
How often do you lie to yourself about food? I caught myself doing it the other day. When someone finds out that I’m gluten free more often than not I get asked, “don’t you miss bread?” My standard answer is, “I wasn’t much of a bread eater so it wasn’t that hard to give up.” But I need to make a confession. That’s not completely true. I don’t miss sandwich bread. I miss banana bread, pumpkin bread, apple bread, well, you get the picture!
I’ve been going over some old recipes that I experimented with when I first gave up gluten. Here’s one of my favorites. I’ve already started a grocery list and these ingredients are on it. If you give it a try or have a favorite bread recipe that you think I might like please let me know!
Alida’s Carrot Cake Bread
- 2 ½ cups oats
- 2 ripe bananas
- 2 eggs
- 2 cups shredded carrots
- 1 cup diced pineapple
- ½ cup raisins
- ¼ cup coconut oil
- ¼ cup brown sugar
- 1 Tbsp cinnamon
- 1 tsp vanilla
- 1 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp salt
- Preheat the oven to 350 degrees.
Mash the ripe bananas and pineapple together in a large bowl. (I used a pastry cutter). Add in carrots and raisins. Add in eggs, vanilla, and oil, mixing thoroughly. In separate bowl mix oats, baking powder, salt, cinnamon, pumpkin pie spice, and sugar together. Add the dry ingredients to the wet ones just until all ingredients are incorporated. The mixture should be a little thicker than cake mix. Pour into pan, greased with coconut oil. Bake for 20-30 minutes or until a toothpick comes out clean when poked into the center. Top with a cream cheese frosting if desired or just eat it plain!