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Banana Carrot Gingerbread

This is a cozy recipe that blends gingerbread, carrot cake, and banana bread into one perfectly spiced flavorful slice! It also has some sneaky veggies (carrot and cauliflower) in it for extra nutrition benefits, but I promise you won’t taste them except for the hint of carrot cake flavor from the carrots!

Featuring this adorable pink sparkly mini Christmas tree I recently found at a little market!!

I added some granola on top for crunch - I used Stellar Granola golden milk flavor, which paired perfectly with the ginger in the bread! It is a Chicago-based, women-owned company that makes lots of fun flavors! Their granola is vegan, gluten-free, soy-free, nut-free, and sesame-free, so it is very allergy-friendly!


I used fresh ginger root in this recipe for the strongest ginger flavor - if you have extra after making this, it is great blended into smoothies or sliced and steeped in tea! The riper your bananas are, the better! To make this nut-free, use tahini or sunflower seed butter instead of almond butter and you can use all-purpose or wheat flour instead of almond flour. It is gluten-free if you use oat and almond flour! If your bananas are not super ripe, you could add a few tbsp of maple syrup or honey to sweeten to taste.

 

Here’s how to make it:

Ingredients:

Wet

  • 1/4 cup plant-based milk

  • 1 tsp vanilla extract

  • ¼ cup almond butter or tahini

  • 1.5 - 2 tbsp fresh ginger root, peeled

  • ⅓ cup total of carrot and/or cauliflower

  • 2 flax eggs (2 Tbsp ground flax seeds mixed with 5 Tbsp water, let sit in fridge for about 5 minutes until thickened)

Dry

  • 1 cup almond flour

  • About 1 tsp cinnamon

  • 1 cup all-purpose or oat flour

  • 2 tsp baking powder


Topping:

  • Granola for crunch (optional)



Steps:

  1. Preheat oven to 350F, lightly oil and/or line a bread pan with parchment paper.

  2. Prepare flax eggs and set aside.

  3. Blend the rest of the wet ingredients (besides the flax eggs) together in a blender (This way you dont have to spend time grating the ginger!)

  4. Combine dry ingredients together in a large bowl. Mix in the blended mix and the flax eggs.

  5. Add the mix to a bread pan. Sprinkle granola on top.

  6. Bake for 45-50 minutes. Remove from dish and let the bread cool. Slice and enjoy! Tastes great spread with nut or seed butter or on its own!



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