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A delicious and healthy treat for the family especially the kiddos this long Thanksgiving weekend. If you are having a hard time transitioning your family to 100% whole grains this recipe is for you, if refined enriched bleached bromated flour is part of your kids everyday diet please kindly take a moment to read up, I have shared scientific research data on my instagram about the dangers of enriched refined flour stripped of all nutrients.
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Your family will not know they are eating ‘good for you’ food made with 100% whole wheat because of just how scrumptious it tastes.
Are you ready for my hacks????
I added juicy carrots for that extra moisture and vibrant color you see, and also @yummyspoonfuls Only Apple and reduce the amount of sugar. You are going to love this recipe, make sure you tag all your besties.


insta-carrotbread

Ingredients organic:

1 1/2 Cup Whole Wheat Flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
3 very ripe banana mashed (1 cup)
1/4 cup cane sugar
1/3 cup melted coconut oil
1 @yummyspoonfuls Only Apple
2 eggs beaten
1 tsp vanilla
1 cup finely grated carrot (4 small carrot)

Instructions

Bake at 350* for 60 minutes if using a 9×5 loaf pan, less if making muffins.
1) whisk together flour, baking soda, nutmeg and salt together
2) in another bowl mix banana , cane sugar, oil, Apple sauce, egg, carrot and vanilla.
3) Fold in the dry ingredients into the wet, you don’t want to over mix.
4) Pour in your greased pan (I line my pan with parchment paper)
5) bake until tooth pick test comes up clean.