Nov 9 2015

Root Vegetable Bread

Root Vegetable Bread

As the holidays are approaching I’m looking for grain-free comfort foods for the whole family (OMG that sounded really cheesy, but it’s the truth). Everyone wants to indulge this time of year, and with 10 lbs left over from baby #4, that’s something I cannot do right now. I have found that it’s almost impossible to gain weight eating grain-free and there are so many delicious options.

This bread is sweet and satisfies the need for something “bready” while being extremely healthy at the same time. It’s also a good way to sneak vegetables into people’s diets who may otherwise not like eating them.


1 1/2 Cups Grated Carrots

1 1/2 Cups Grates Parsnips

1 Cup Almond Flour

1/4 Cup Arrowroot Flour

1 Tsp Baking Soda

1 Tsp Salt

4 Medium Eggs

1/4 Cup Honey

1/4 Cup Melted Coconut Oil

2 Tsp Apple Cider Vinegar


Preheat oven to 350 and grease an 8 x 8 pan.

Peel and grate carrots and parsnips and set aside.

Combine Almond Flour, Arrowroot, Baking Soda and salt in a bowl.

In a large bowl beat eggs, honey, oil, and cider until combined. Add dry ingredients and combine with a spoon. Add carrots and parsnips and combine with a spoon.

Pour in prepared dish and bake for 35 minutes, or until a fork or toothpick come out clean.


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