Carrot & coconut spelt bread/cake

2 comments
Recipes

A easy to make bread/cake. Found this recipe from Laurel of Leaves and changed it a bit. Baked this one as a bread without the cream, in the original recipe it has cream on top and is baked in a round tin form. Came out really well and I´m happy to have made it.. Hope you enjoy it too!

Ingredients:

3 cups spelt
1 cup shredded coconut
1 cup chopped walnuts
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. sea salt
2 cups grated carrots
1 cup coconut oil
1 cup maple syrup, honey, agave syrup (or a combination)
3 eggs
2 tsp. vanilla
1 3/4 cup orange or mixed juice (pineapple or breakfast juice)

Directions:

Preheat oven to 180 degrees Combine all dry ingredients in a large bowl.  In a separate bowl, combine all wet ingredients and mix together. Add wet ingredients to dry and stir until smooth.

Grease 2 bread forms and pour batter into it. Bake at 170 degrees for 60 minutes.

Posted by

Mom and a Product Designer with a passion for good and healthy food, running , surfing & triathlons.

2 thoughts on “Carrot & coconut spelt bread/cake”

  1. I made this bread today but I dont think the temperature stated is correct if it is intended to be baked at 170F. Do you mean 350F for 60 mins?

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