Honey and Carrot Sweet Bread

Wheat Free | Dairy Free | Nut Free | Vegetarian

Serves: 10
Prep: 20 Min
Cook: 35-45 Min

Everyone loves a tasty sweet bread recipe! This one is deliciously moist and packed with flavour, the perfect hybrid between a carrot cake and honey loaf. The earthy taste of carrot combined with some attitude from the all spice, and a little sweetness from honey, makes for a tasty loaf with a difference. It is a little moorish and it can be difficult to stop at one slice. Making two pieces at a time is strongly suggested when it comes to this recipe. Toasted or fresh, this sweet bread is great for school lunches, work, a quick breakfast or with a cup of tea. This loaf is sure to sweeten your day.

INGREDIENTS LIST:

• 2 cups OWN wholemeal spelt flour
• 2 tsp. Bob’s Red Mill baking powder
• 1 tsp. Bob’s Red Mill baking soda
• 1 tsp. Simply Organic mixed spice or cinnamon powder
• 1 tsp. salt
• ½ cup OWN organic sultanas
• 2 large organic eggs
• ½ cup Ambrosia raw organic honey
• ¼ cup Absolute Organic olive oil
• 1 cup Jolly Organic apple sauce
• 2 organic carrots, grated

METHOD:

1. Preheat oven to 180^o. Lightly grease and line a loaf tin.
2. Whisk together flour, baking powder, baking soda, all spice and salt in a large mixing bowl. Once combined, mix in sultanas.
3. In another mixing bowl, whisk together eggs, honey, olive oil and apple sauce, until well combined.
4. Add wet ingredients to dry ingredients and mix until just combined. Then add grated carrot and mix again.
5. Pour into pan and bake in oven for 40-45 minutes, or until cake tester comes out clean.
6. Cool for 10 minutes in pan and then transfer to a cooling rack.

Recipe by Laura Scherian
www.shezskitchen.com.au