PALEO MORNING GLORY QUICK BREAD

This bread is everything a good quick bread should be: tender and moist, dense, but airy, sweet but not too sweet, fluffy, full of flavor, the perfect accompaniment to your mug of coffee or tea. Just like carrot cake, there are plenty of ways you can make this recipe your own.

For me, breads like this are that slow morning or afternoon experience, where you cut off a thick slice, pair it with your favorite hot drink, and slowly savor each bite while surfing the internet for quality information or reading a great book, researching getaways, etc. I’ve also been known to down a huge hunk lickety split after a sweaty hot yoga class, so there’s always that option, too.

INGREDIENTS :

• 3 large eggs
• 1/3 cup pure maple syrup
• 1/4 cup olive oil see note*
• 1 tablespoon fresh lemon juice
• 2 teaspoons orange zest
• 1-1/2 cups almond flour
• 1/2 cup tapioca flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon sea salt
• 1-1/2 cups grated carrot
• 1/2 cup grated apple about 1/2 an apple
• 1/3 cup raw walnuts chopped
• 2/3 cup unsweetened shredded coconut plus more for garnish

INSTRUCTIONS :

1. Preheat the oven to 375 degrees F and oil or spray a loaf pan.
2. Add the first 11 ingredients (eggs through salt) to a blender and blend until smooth. Stir in the remaining ingredients until the batter is well-combined.
3. Transfer the batter to the prepared loaf pan and bake on the center rack of the oven for 30 to 40 minutes, or until bread is golden-brown and firm in the center. Turn off the oven and allow the bread to sit in the hot oven for 5 more minutes. (note: If desired, sprinkle some shredded coconut and sunflower seeds on top of the bread during the last 5 to 10 minutes of baking for garnish.)
4. ...................
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for full instruction : www.theroastedroot.net

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