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Author Notes: I miss raisin toast being gluten free. And I love any opportunity to sneaky veggies into something like bread anyway, otherwise it's just a filler where I could be getting goodness into my meal. This is great warm, or toasted after with a big dollop of butter —vanessa green
- juice and zest of an orange
- 1 cup raisins
- 3 carrots, peeled and grated
- 3 cups almond flour
- 4 eggs
- 2 tablespoons butter
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla essence
- 1 teaspoon bicarb
- 1 tablespoon maple syrup, for the top
- Preheat oven to 350F Bring raisins and orange juice in a small pan to the boil and then let sit
- Place carrots, almond flour, eggs, cinnamon, salt, vanilla in food processor and whiz
- add bicarb to the orange juice raisin mix for that wizardry and fizzing you know you love in cooking
- combine mixtures pour into a parchment lined loaf tin, drizzle with maple and bake 1 hour, check with skewer close to time and make sure it's not burning
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