Quinoa & Arrowroot Chocolate Carrot Quick Bread
Bread. What a challenge for a person who must avoid gluten as well as corn, right? I used to agree when I first started making GF & CF bread, but then I needed to start making grain-free bread and also found that, while I enjoy eating breads with yeast, I do not like to make them. Now that is a challenge.
Culinary Challenges create for me opportunities for creativity which is evidenced in my Instagram feed as well as the collection of recipes found here on the blog. These challenges have resulted in me playing with different flours and starches and how they mix with liquid in order to create bread. Recently I had been mixing quinoa flour, arrowroot flour and flax meal with good results and so I wanted to add flavor as well as nutrition and so I came up with this Chocolate Carrot Cake. Of course if you do not wish to use chocolate chips, you can omit them or use a safe-for-you nut or seed in their place. I hope that you enjoy this recipe as the Mini-Foodies. Look for a paleo version coming soon.
Paleo & Vegan
Free from gluten, corn, dairy, eggs, nuts, legumes.
3/4 cup quinoa flour
3/4 cup arrowroot flour
1/2 - 3/4 cup ground flax meal
1-2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp sea salt
2 shredded carrots
2 dates, chopped
3/4 cup water
1/4 - 1/2 cup chocolate chips, optional
Mix dry ingredients. Add wet ingredients to dry mixture. Incorporate fully. Add 1 Tbsp. water as needed for bread dough consistency.
Place dough in mini-loaf pan. Bake at 350 f for 20-25 mins. Remove from oven. Allow to cool. Enjoy!