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Vegan Carrot Bread with Lemon Icing

Ingredients

  • 3 tbsp ground flax
  • 6 tbsp water
  • 2 large carrots
  • 1-2 tbsp water
  • 1/2 of a small-medium sweet apple
  • 6 pitted dates
  • 1/4 c almond milk
  • 3 tbsp brown sugar
  • 1 tbsp lemon juice
  • 2 tbsp oil
  • 2 c of flour
  • 1/2 tbsp scant BP
  • a generous pinch of BSoda and salt
  • generous pinches of allspice cinnamon powder, and ginger powder
  • a handful of mixed nuts Brazil, hazelnut, pecan, almond, cashew

Lemon icing

  • enough lemon juice and icing sugar

Instructions

  • stir ground flax with 6 tbsp water. Let stand til thicken
  • meanwhile, skin carrots, place into food processor and process into puree with 2 tbsp water
  • add in sweet apple and pitted dates, process until smooth with almond milk
  • pour mixture into a bowl, stir in brown sugar, lemon juice, oil
  • stir in slimey (thickened) flax
  • in a separate bowl, mix flour, BP, and a generous pinch of BSoda and salt
  • mix dry ingredients and wet ingredients and pour into lined loaf pan
  • crush a handful of mixed nuts (Brazil, hazelnut, pecan, almond, cashew), and sprinkle on batter
  • bake in preheated 365 F for 1 H and 15 mins, of until a knife inserted in center comes out clean
  • cool on rack and drizzle with lemon icing

Icing

  • mix to combine