Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.
Sunday, March 14, 2010
1 cup honey
1 cup butter
1 Tbs. vanilla extract
1 1/8 cup coconut flour
1/2 tsp. sea salt
1/2 tsp. baking soda*
5 tsp. ground cinnamon
1/2 a whole nutmeg, grated
3 cups shredded carrots (about 6 medium)
Heat oven to 350 degrees Fahrenheit. Grease 13x9x2 inch pan, and line bottom with greased parchment paper or a greased paper towel.
Melt honey and butter in a small saucepan over low heat. Cool. Lightly beat eggs. Add vanilla and blend. Add coconut flour, sea salt, baking soda, cinnamon and nutmeg, and beat until well blended, scraping down sides as necessary. Add shredded carrots, and stir lightly to incorporate.
Pour into prepared pan and bake 25-35 minutes until a wooden pick inserted in the middle comes out clean. Allow to cool completely and invert onto a tray. Remove paper.
Top with cream cheese icing, if desired.
*Not allowed on GAPS, but is SCD legal.