You can't go wrong with carrot flour. Not only does it add fiber to anything (Fiber is Your Friend, Nutrition Advice from Jeanne Rosner, MD), but the earthy taste and orange hue it gives this bread makes for a delicious savory snack. Plus, it's super easy to make.
What you need:
For the carrot flour bread:
- Flax or psyllium egg - prepare 1/4 cup flax meal or psyllium husk + 3/4 cup water and let sit for 5-10 minutes or until a gelatinous texture is formed (you may have to stir a few times).
- 1 carrot flour baking mix NOTE: This product has been discontinued for the time being, but keep an eye out - it might reappear!
- 1/2 cup of olive or coconut oil
- 1 tsp salt
- may need additional water
For the basil pesto:
- 1 bunch of basil
- 1 tbsp apple cider vinegar or lemon juice (Apple Cider Vinegar Health Benefits - Why It's Good for You)
- 1 handful of sprouted cashews or other nut (walnuts are good - pine nuts are BEST if you don't mind the splurge)
- 2 tbsp nutritional yeast
- 2 tbsp olive oil or 1/4 of a juicy tomato
- Heat the oven to 350 degrees Farenheit. We baked our mini loaves in a molded silicone baking pan, so if you're baking in tin or something metal beware - yours may cook a bit faster than ours did in this recipe.
- Mix the dry ingredients together, slowly adding the wet ingredients in and stirring as you add.
- Use your hands to form the dough, it should stick together. If it's too dry, add more water (very slowly, constantly kneading as you add more water) until you can make a dough ball.
- Place the ingredients for pesto in a blender or food processor, blend until smooth. If too dry, add more oil or tomato. You want the pesto to be more a paste consistency.
- Fill half of each loaf compartment with dough, then lather on top a layer of pesto, then add on another layer of dough.
- Bake in the oven for 30-40 minutes, or less if you're using a tin pan! Check for a golden brown crust or use a fork to test if it comes out clean.