Gluten-Free Carrot and Apple Mini Loaves
Ingredients
- 250g almond flour
- 175g buckwheat flour
- 3 tsp baking powder
- 2 tsp cinnamon
- 1 cup grated apple
- 2 cups grated carrot
- 1 cup walnut pieces
- 1/2 cup coconut sugar
- 3/4 cup olive oil
- 1/4 cup maple syrup
- 4 eggs
- 2 tsp vanilla essence
Preparation
Preheat oven to 160°C and grease a 12 cup mini loaf tray or muffin tray
In a large bowl add the almond flours, baking powder, cinnamon, walnuts and sugar and mix to combine
In a medium bowl add the oil, syrup, eggs and vanilla and whisk to combine
Add the wet mixture to the dry mixture and fold in the grated apple and carrot
Spoon the mixture into the prepared tins and bake for 25 to 30 minutes until cooked when tested with a skewer
Cool in tins for 10 minutes then turn out onto wire racks to cool
Notes
To make kids' lunchboxes more interesting, avoid soggy sandwiches and use finger foods in simple formats for easy eating
Include proteins like hummus or boiled eggs, carbs such as pasta or crackers, and veggies or fruit in segmented lunchboxes
These mini loaves are popular with children and can replace muffins for variety in lunchboxes
