PALEO COCONUT CARROT BREAD

Last night I decided to make some room in my refrigerator and use up some of my carrots! I created a little coconut carrot bread recipe. It was pretty simple and easy. I used a lot of non-perishable ingredients in my cabinet. See below for what I used.

  • 2 cups shredded carrots 
  • 3/4 cup coconut flour
  • 1/4 cup flax seeds
  • 1/4 cup sunflower seed butter
  • 1 tsp cinnamon 
  • 1 tsp baking powder
  • 2 tbsp maple syrup 
  • 1 cup water

350 degrees for 45 mins 

Let cool, stick in fridge, and enjoy for the next morning!

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Published by ALEXA NICOLE CUCCHIARA

I am the author of Power to Persevere, cancer survivor, business student, and healthy foodie. I use my passion for health and wellness to helps inspire others to transform themselves to live their best lives.

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