In case you haven’t read Attempt 1, the long story short is that it came out overly moist (yes, it’s possible, just go read that post); perhaps the better description is oily. Either way, I adjusted a few things and tried again this past weekend…
Unfortunately, this time, the bread came out too dry and crumbly. I probably should have only adjusted one or two things, not five at once. Ah well, lesson learned. Here is what I did this time. One of these days, I will get this right…
- 1/3 cup olive oil, plus a little extra with which grease the pan
- 2 eggs
- 2 tablespoons maple syrup
- 2 cups carrot pulp
- 2 teaspoons vanilla extract
- 1 cup coconut flour
- 1/2 cup flaxseed meal
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon corse Kosher salt
- 1/2 cup chopped walnuts
- Preheat the oven to 350 degrees F.
- Whisk the oil, eggs, and maple syrup together in a large bowl.
- Then mix in the carrot pulp into the other wet ingredients.
- Mix in a separate medium bowl the flaxseed meal, baking soda, cinnamon, and salt.
- Mix the dry ingredients into the large bowl of wet ingredients.
- Grease the bread pan with extra virgin olive oil (I used a pastry brush to do this).
- Place the bread batter into the pan and place into the oven.
- Bake for 40 minutes.
It is edible, but I can’t say it’s enjoyable. The bottom half of the loaf seems almost the right texture, but the top half is all crumbs; and the whole thing falls apart at the slightest touch.
Maybe third time will be the charm? I can only hope…. 🙂
P.S. Sorry there are not pictures with this post. I had taken a few, but my iPhone needed to be reset recently and I ended up loosing the few pics I took for this recipe.