Oatmeal and Carrot Bread: GF/DF (makes one loaf)

  • 3 cups (7 dl) gluten free whole rolled oats
  • 2 eggs
  • 1 t salt
  • 2 t baking soda
  • 1 carrot, peeled and finely shredded
  • 2 1/2 cup (6 dl) dairy free milk (I use coconut milk)
  • 1/4 cup (1/2 dl) raisins

Preheat the oven to 350 F/175 C.

Put the oats in a food processor or a high speed blender and blend until they form a fine flour.

Beat the eggs until fluffy.

Put the oat flour in a bowl and add the dry ingredients plus the raisins. Add the milk and the eggs and mix it together. The dough is a bit sticky.

Pour the mixture into a greased loaf pan, sprinkle the loaf with oats, and bake in the lower part of the oven for about one hour.

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