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This Carrot Bread is a delightful and healthy option for those looking for a wheat-free, egg-free, and dairy-free treat. Packed with lots of carrots and a touch of orange, this bread is cooked in a skillet but can also be baked. It’s a perfect addition to any meal and is sure to be loved by everyone.
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Preparation Time
Total Time: 45 minutes
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Ingredients
For the Bread:
120g oat flakes (3/4 cup + 1 tbsp)
200ml hot milk (5/6 cup)
2 eggs (optional, can be substituted with corn or cassava starch)
2 bananas
Vanillin (optional)
40g bitter cocoa (1/2 cup)
1 teaspoon baking powder
Walnuts (optional)
Chocolate chips (optional)
For the Topping:
100g chocolate (1/2 cup + 2 tbsp)
40ml boiling milk (3 tbsp)
Directions
Prepare the Oats:
In a bowl, combine 120g oat flakes with 200ml hot milk and let it sit for 10 minutes.
Prepare the Batter:
In a blender, combine 2 eggs (or 2 tbsp corn/cassava starch), 2 bananas, vanillin, 40g bitter cocoa, and 1 teaspoon baking powder. Blend until smooth.
Combine Ingredients:
Mix the blended ingredients with the soaked oats until well combined.
Stir in walnuts and chocolate chips if desired.
Prepare the Skillet:
Grease a skillet with oil and line the bottom with baking paper.
Pour the batter into the skillet and spread it evenly.
Cook the Bread:
Cover the skillet and cook on low heat for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Alternatively, bake in a preheated oven at 180°C (360°F) for 25-30 minutes.
Prepare the Chocolate Topping:
Melt 100g chocolate with 40ml boiling milk in a small bowl. Stir until smooth.
Spread the chocolate topping over the cooled bread.
Serving Suggestions
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