Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C). Grease standard size loaf pan or line with parchment paper.
Step 2
In a large bowl, combine
Gluten-Free All-Purpose Flour (235 g)
,
Unsweetened Shredded Coconut (50 g)
,
Baking Soda (7 g)
,
Baking Powder (4 g)
,
Ground Cinnamon (3 g)
,
Ground Nutmeg (1 g)
,
Ground Ginger (2 g)
and
Salt (1 pinch)
.
Step 3
In a separate bowl combine
Eggs (2)
,
Coconut Oil (30 mL)
,
Carrots (225 g)
and
Maple Syrup (120 mL)
.
Step 4
Add the wet ingredients to the large bowl of dry ingredients, stir together until combined.
Step 5
Fold in
Walnuts (60 g)
and
Raisins (70 g)
.
Step 6
Pour batter into loaf pan and bake for 45 minutes or until a fork inserted comes out clean.
Step 7
Let cool for 10 minutes, remove from loaf pan and let cool completely on cooling rack before slicing. I served mine with yogurt.
