Oat Flour Carrot Bread

This picture brought to you by dropping the entire loaf on its way out of the oven, thereby losing the top layer. Who is in charge of the photography around here???

Another low-FODMAP recipe for the toddler, and this one packs a good amount of hidden carrots inside! I worked from this recipe from Flavor the Moments. I swapped the coconut oil for vegetable oil (easier), coconut sugar for brown sugar (I had no coconut sugar), skipped the ginger and nutmeg and coconut and walnut (toddler), and upped the carrot content (nutrition). I also added a little bit of flour (Bob's Red Mill 1-1 gluten free flour) to make sure it would bake ok, since I had added extra carrots and I was also turning a muffin recipe into a bread. It was DELICIOUS, even with all of my changes.

This will be a staple around here.

The Recipe:

1/3 c vegetable oil

3/4 c brown sugar (could probably get away with less)

2 eggs

3/4 c almond milk

1 tsp vanilla extract

2 c oat flour

1/3 c flour (gluten free if necessary)

2 tsp baking powder

1 tsp cinnamon

1/4 tsp baking soda

1/4 tsp salt

3 c carrots, grated (I used 5 medium-small carrots)

Combine wet ingredients, then add the dry ingredients and mix well.
Pour into a greased loaf pan.
Bake at 350 for 1 hour.

The Verdict:

Overall grade: A

Overall reason: DELICIOUS! And I think it'll still be good with a bit less sugar next time.

Time to prepare: 10 minutes, plus 1 hour to bake

Toddler response: After a 3-hour hunger strike (a "more bananas or NOTHING" strike), this was the thing he was willing to eat.

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