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!
#healthy #health #wellness #wellnessblogger #healthiswealth #nychealth #healthinnyc #cancersurvivor #wearesurvivors #lymphomasurvivor #cancerincollege #hodgkinslymphoma #wellnessinnyc #manhattanhealth #fitnessnyc #veganmeal #nonperishablefood #covid19food #foodduringquarantine #quarantinemeals #paleocarrotcake #carrotbread #paleobakedgoods
