All I can say is Best Carrot Bread I’ve Ever Tasted!!! Even my ‘non dietary’ friends who eat everything gobbled these down. The best part? I used only Stevia as a sweetener!!! I’ve been trying really hard to use stevia more and agave nectar less. Its hard! But I’m in love with this recipe. And everyone else loves these guys too. They’re moist and packed with flavor. I’m surprised the batch lasted as long as it did to be honest.
This is my submission for this month’s Go Ahead Honey, Its Gluten Free! hosted by Amy at Simply Sugar and Gluten Free.
Carrot Bread Bites
1 1/2 cups grated carrots (I used a basic cheese grater)
1/2 cup tapioca flour
1/2 cup brown rice flour
1/2 cup cornstarch
1 1/2 cups over ripe mashed banana’s (that’s about 2 large banana’s)
2/3 cup corn or canola oil
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp vanilla extract
1/2 teaspoon liquid stevia
1 cup finely chopped pecans
1 tsp baking soda mixed with 1 tbs warm water
Preheat oven to 350 degrees.
In a medium mixing bowl, combine the banana, oil, stevia, vanilla extract, and eggs. Whisk well and set aside. In a large mixing bowl, combine all dry ingredients (flours, nutmeg, cinnamon, and salt). In a small bowl or cup, mix baking soda with 1 tbs warm water. Add this to the liquid mixture. Once that’s well blended in, add the liquid mix to the dry. Combine well. Then add your grated carrots and finely chopped pecans.
Spray your mini muffin pan and spoon the mixture into each muffin section, about 2/3 of the way full. Bake at 350 for about 20 minutes.
Yuuuuuummmm! (My favorite recipe on this blog so far!!!)