Carrot Apple Breakfast Bread, Paleo

July 18, 2018

 

Are you looking for a nutritious, tasty option for breakfast?  This Carrot Apple Breakfast Bread is your answer!!  Since going grain-free and discovering a sensitivity to eggs a year ago, I have enjoyed discovering new breakfast options, creating new hashes and now a breakfast bread...that's huge for someone who's not really a baker.  It took me 3 tries to get this recipe right but I think I nailed it!  One thing I look for in a breakfast dish is a combination of protein and carbohydrates.  This bread is full of protein from almond butter, collagen powder and eggs and the apple and carrots add healthy carbs as well as vitamins and nutrients.  This bread is really filling and satisfying which makes it the perfect start to your day.  It can also be made into mini-loaves (shown here) or muffins and can be frozen.  In addition, they make a great snack or addition to kids' lunches...Enjoy!

 

Carrot Apple Breakfast Bread, Paleo

  • 2 Eggs

  • ⅓ cup Unsweetened apple sauce

  • 3 tablespoons Honey

  • 2 teaspoons Vanilla extract

  • ⅓ cup Almond butter

  • 1 cup Almond flour

  • 1 teaspoon Baking soda

  • 2 teaspoons Cinnamon

  • 1 teaspoon Nutmeg

  • 1/3 cup Collagen powder

  • Pinch of salt

  • 3/4 cup Shredded carrots

  • 1 Fiji apple, diced

Preheat oven to 350°.  In a mixing bowl, combine all wet ingredients and whisk together.  In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, collagen powder and salt and stir until thoroughly mixed.  Add dry ingredients with wet and stir until thoroughly combined.  Fold in carrots and apples.  Pour mixture into a greased (use coconut oil) bread pan or 2 mini loaves.  Bake for 30-35 minutes or until an inserted toothpick comes out clean.

Let cool before slicing.

 

 

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