Call Me Carrot....

I'm about to head to O-Town to spend the weekend with GF Guy. But, before I go, I wanted to share my latest recipe!

More inspiration! Yesterday at work the "Odwalla Guy" gave me a free bottle of Pure Carrot Juice. 

Now, a normal person would drink it. I, on the other hand, to one look at that gorgeous orange liquid and thought... 

"I should bake with that!"

And bake I did. Not bothering to take off my coat, I began measuring and mixing the moment I arrived home. By golly, it worked!

This whole grain, vegan bread is subtly sweet and the perfect accompaniment to a cup of coffee for breakfast. (or crumbled overtop a bowl of pumpkin puree!!!!!!! I'm seriously obsessed....)

Carrot Oat Bread

(Gluten-Free, Vegan)

Ingredients:

• 1 cup Bob's Red Mill Gluten-Free Oat Flour
• 1/2 cup Bob's Red Mill Garbanzo Fava Flour
• 1/2 cup Sorghum Flour
• 1 tsp Xanthum Gum
• 2 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/4 tsp Salt
• 1 tsp Cinnamon
• 1/4 tsp Cloves
• 1/4 tsp Ginger
• 1 cup Carrot Juice
• 2/3 cup Light Agave Nectar
• Egg Replacer for 2 Eggs
• 3 Tblsp Unsweetened Applesauce
• 3 Tblsp Coconut Oil
• 1/3 cup chopped Pecans

Directions:

1. Preheat oven to 350 degrees F and spray 3 mini-loaf tins with non-stick cooking spray.
2. In a medium bowl, whisk together the dry ingredients.
3. In a large bowl, combine wet ingredients.
4. Slowly add dry ingredients to the wet, mixing until combined.
5. Fold in chopped pecans by hand.
6. Pour batter into 3 mini-loaf pans.
7. Bake in preheated oven 35-40 minutes, until a toothpick inserted near the center comes out clean.
8. Cool bread in pan for 10 minutes. Finish cooling before slicing.... if you can wait that long!

What is the strangest ingredient to inspire you? 
This post is linked to Slightly Indulgent Tuesdays.