Carrot Peach Loaf

If the father in your family prefers a continental breakfast, bake this great tasting loaf. It goes well with coffee and tea!

Carrot Peach Loaf

For PDF copy of recipe, Carrot Peach Loaf

Ingredients:

• 1 1/4 cups Sorghum Flour
• 11/4 cups Buckwheat Flour
• 1/2 cup Cane Sugar
• 1/2 tsp Cinnamon
• 1/4 tsp Ground Ginger
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• Pinch Salt
• 3/4 cup Carrots, grated (2 small carrots)
• 2 Peaches, finely chopped (peeled)
• 3 Eggs, lightly beaten
• 1 cup Coconut Milk
• 1 tbsp Apple Cider Vinegar
• 1/4 cup Coconut Oil, melted
• 1/2 cup Walnuts, chopped

Directions:

1. In a large bowl mix flours, sugar, cinnamon, ginger, baking powder, baking soda, and salt. Set aside.
2. In a separate bowl mix grated carrots and peaches. Set aside.
3. In a separate bowl mix eggs, coconut milk, vinegar and coconut oil together.
4. Add egg mixture to flour mixture and fold gently (mixture will be very thick). Add carrots and peaches and chopped walnuts. Mix lightly.
5. Transfer to two, 9 x 4 loaf pans and bake at 350 degrees for 45 minutes.