Makes 12 slices

Preheat oven to 350 degrees F. Grease a 9- by 5-inch metal loaf pan.

2/3 cup sorghum flour

2/3 cup millet flour

2/3 cup potato starch

2 tsp. GF baking powder

1 tsp. ground cardamom

½ tsp. baking soda

½ tsp. fine sea salt

1 cup packed light brown sugar

2 large eggs

½ cup melted virgin coconut oil

2 cups shredded carrots

1 & ¼ cups unsweetened flaked coconut

In a large bowl, whisk together sorghum flour, millet flour, potato starch, baking powder, cardamom, baking soda and salt. In a medium bowl, whisk together brown sugar, eggs and coconut oil until well blended. Add the egg mixture to the flour mixture and stir until just blended. Gently fold in carrots and coconut.

Spread batter evenly in prepared pan and loosely tent pan with foil. Bake in preheated oven for 80 to 90 minutes or until top is golden and a tester inserted in the center comes out clean. Let cool in pan on a wire rack for 20 minutes, then transfer to the rack to cool completely.

Ann's Article:

Gluten Free and Delicious

Ann Hattes travels far and wide in search of interesting food adventures.

Meet Ann