Carrot Bread

Put:
2 c carrots
in a food processor & process
20 sec. or shred with a grater.
Pour in a bowl or mixer bowl.

Add to the bowl or mixer bowl:
(one of these whole grain flour options)
3 c wheat
OR
3 1/4 c rice or spelt
OR
3 1/3 c millet
OR
3 3/4 c barley or oat
OR
any 2 flour combinations,
just use half of the
amount of each one
2 c unsweetened coconut flakes
1 c almond flour
1/2 c slivered or sliced almonds
or pecans (optional)
1 t salt
1/2 c honey
1 1/2 c water
& mix in a mixer or with a spatula.
Let stand for 10 min.

Preheat oven at 350º
(breads need the oven preheated
to turn out well)

To keep the bread from sticking, oil sides & bottom of a 9x13 glass pan with:
1/2 t virgin coconut or olive oil

Sprinkle:
1/4 c unsweetened shredded coconut or flakes
in the bottom of the pan.

Spoon mixture into the pan.

Press mixture with a spatula or back of a large spoon, making it thicker around the edges & thinner in the middle.

Top with:
1/4 - 1/2 c pecans and/or walnuts
& press into the mixture.

(If you put the nuts, 8 across & 4 down, you can cut the bread where there will be a nut on every piece, when you cut it into rectangles.)

Bake uncovered at 350º for 45 min.

Loosen the bread from the pan by going around the pan with a sharp knife between the pan & the bread.

Cut into rectangles.

Serve
or cool down & refrigerate in an airtight container for up to 3 days
or freeze.

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