THrowback Thursday: Baking with Carrots

Hey everyone! I'm sorry I haven't been around this week, the end of last week was pretty bad so I just haven't been keeping up with my photographs. Hopefully I'll get back on track but for now I'm back with a Throwback Thursday recipe post.

Today's Throwback Thursday recipes are very similar to each other. I made my Gluten Free Carrot Spice Oat Bread first and slightly amended the recipe to make some muffins. I'm posting both recipes here for you today!

Cooling in the pan!

Carrot Spice Oat Bread

Dry Ingredients:

1 1/2 cups oat flour

1/2 cup whole oats

1/4 cup vegan sugar

1 tablespoon ground flaxseed

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

3/4 teaspoon ginger

1/8 teaspoon ground cloves

1/2 teaspoon salt

Wet Ingredients:

1/3 cup maple syrup

1 medium banana, mashed

1/2 cup plant milk (I used unsweetened vanilla Almond Breeze)

1 tsp vanilla

Add In Ingredients:

1 1/2 cups shredded carrot

1/4 cup raisins

1/4 cup chopped walnuts

Directions:

1. Preheat oven to 400 degrees. Spray a loaf pan with non-stick spray and set aside.

2. Mix together all dry ingredients in a large bowl. Make sure all ingredients are well incorporated. Mix wet ingredients together in a separate small bowl. Add the liquid ingredients to the dry and stir to combine.

3. Add the carrots, raisins and walnuts and mix entire batter together. It will seem like there are more add-in ingredients than batter but just mix together as best you can.

4. Pour batter into the loaf pan. Bake for about 25-27 minutes until there is a little resistance in the loaf.

5. Remove from oven and cool in loaf pan for about 5 minutes. Transfer loaf from pan onto a cooling rack and let rest until completely cool. 

And now the slight variation on this recipe!

Gluten Free Carrot Spice Muffins

Dry Ingredients:

1 1/2 cups oat flour

1/2 cup whole oats

1 tablespoon ground flaxseed

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

3/4 teaspoon ginger

1/8 teaspoon ground cloves

1/2 teaspoon salt

Wet Ingredients:

1/3 cup maple syrup

1 medium banana, mashed

1/2 cup plant milk (I used unsweetened vanilla Almond Breeze)

1 tsp vanilla

Add In Ingredients:

1 1/2 cups shredded carrot

1/4 cup raisins

1/4 cup chopped walnuts

Directions:

1. Preheat oven to 400 degrees. Spray a loaf pan with non-stick spray and set aside.

2. Mix together all dry ingredients in a large bowl. Make sure all ingredients are well incorporated. Mix wet ingredients together in a separate small bowl. Add the liquid ingredients to the dry and stir to combine.

3. Add the carrots, raisins and walnuts and mix entire batter together. It will seem like there are more add-in ingredients than batter but just mix together as best you can.

4. Scoop batter evenly into muffin tins. Bake for about 21-23 minutes until there is a little resistance in the muffins.

5. Remove from oven and cool in muffin pan for about 5 minutes. Transfer muffins from pan onto a cooling rack and let rest until completely cool. 

So there you have it. Another throwback recipe. I don't know if I'll have a Nerd Alert post for Saturday but I'll work on a review for Sunday for sure. Hope you are all having a great week so far! The weekend is almost here :)