carrot bread

By spabettie
February 25, 2011
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Author Notes: I juice every day, sometimes twice! I juice carrots often, and this is a favorite way to use the pulp!

Gluten free, vegan and delicious!!

Serves: 8-10

  • 1 cup oats (certified gluten free)
  • 1 cup brown rice flour
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 2 cups juiced carrot pulp
  • 1 banana, mashed
  • 1 egg (vegan egg replacer)
  • 1/3 cup agave
  1. Mix oats, flour, baking powder and cinnamon.
  2. In separate bowl, mix carrot, banana, prepared egg and agave.
  3. Combine wet + dry ingredients until incorporated.
  4. Pour into prepared (greased + floured) loaf pan.
  5. Bake @ 350 for 50-55 minutes, until inserted toothpick comes clean.

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