Primal Bread - Carrot
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 222.9
- Total Fat: 16.4 g
- Cholesterol: 93.0 mg
- Sodium: 47.7 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 4.4 g
- Protein: 9.3 g
View full nutritional breakdown of Primal Bread - Carrot calories by ingredient
Introduction
(Updated 2/6/13)I make this in a loaf pan. This is actually a recipe for Carrot CAKE. By baking it in a loaf pan instead of a cake pan, Jim will eat it for breakfast, toasted with some butter on it. Yum!! (Updated 2/6/13)
I make this in a loaf pan. This is actually a recipe for Carrot CAKE. By baking it in a loaf pan instead of a cake pan, Jim will eat it for breakfast, toasted with some butter on it. Yum!!
Number of Servings: 12
Ingredients
-
6 eggs, separated
1/4 cup maple syrup
1/2 Tsp liquid stevia
1 Tsp Vanilla
1 Tbsp Pineapple Juice
1 1/2 cups carrots (about 7 1/2 oz), grated fine
1 Tsp Cinnamon
3 cups almond flour
Pinch of Salt (optional and not included in nutrition info)
Directions
Preheat oven to 325° F.
Prepare a loaf pan by oiling bottom and sides and then lining with parchment paper that goes up the 2 long sides and across the bottom of the pan. The parchment paper is my preferred method for a no-stick release. Set pan aside.
Note: I use a large size loaf pan (8 1/2" L x 4 3/4" W x 3" H).
Beat the egg yolks, maple syrup, liquid stevia, vanilla and pineapple juice together. Mix in grated carrots and cinnamon. Add almond flour and mix well.
Beat the egg whites until stiff and fold in all but about 1 cup.
Spoon the batter into the prepared pan and smooth out. Spread the remaining egg whites over top of batter.
Bake for about 55 minutes or until a skewer inserted into the center of the cake comes out clean.
Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
I slice this loaf into 12 slices, wrap each slice in plastic wrap and store in an airtight container in the freezer. Great way to always have bread on hand.
Makes 12 Servings, 1 slice per serving
Prepare a loaf pan by oiling bottom and sides and then lining with parchment paper that goes up the 2 long sides and across the bottom of the pan. The parchment paper is my preferred method for a no-stick release. Set pan aside.
Note: I use a large size loaf pan (8 1/2" L x 4 3/4" W x 3" H).
Beat the egg yolks, maple syrup, liquid stevia, vanilla and pineapple juice together. Mix in grated carrots and cinnamon. Add almond flour and mix well.
Beat the egg whites until stiff and fold in all but about 1 cup.
Spoon the batter into the prepared pan and smooth out. Spread the remaining egg whites over top of batter.
Bake for about 55 minutes or until a skewer inserted into the center of the cake comes out clean.
Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
I slice this loaf into 12 slices, wrap each slice in plastic wrap and store in an airtight container in the freezer. Great way to always have bread on hand.
Makes 12 Servings, 1 slice per serving