MMMmonday - Gluten Free Carrot Chai Bread and linky

I love the way the Gluten Free Goddess creates exquisite food... and Liam appreciates her efforts too...

This one is especially yummy!

Gluten Free Goddess' Carrot Chai Bread

Preheat the oven to 350 degrees F. Line a 9-inch ceramic loaf pan with a piece of parchment paper that extends up over the top of the two long sides (this makes it easy to grip and lift the loaf out of the pan).

Mix together the dry ingredients in a large mixing bowl:

1/2 cup Bob's Red Mill brown rice flour
1/2 cup Bob's Red Mill sorghum flour
1/2 cup tapioca starch
1/4 cup Bob's Red Mill coconut flour
1/4 cup millet flour
1/2 cup organic cane sugar
1/2 cup organic light brown sugar
1 tablespoon arrowroot starch
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 teaspoon xanthan gum
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves

Add in and beat:

1/4 cup organic free-range egg whites or Ener-G Egg Replacer for 2 eggs (1/4 cup liquid, mixed)
1/2 cup light olive oil or organic Canola oil
1/2 cup So Delicious Coconut Milk (more as needed, up to 3/4 cup)

As you beat the liquid ingredients into the dry mix, keep an eye on the batter. It should be smooth and slightly thick, close to a muffin batter. If it is too stiff or dry, add in more coconut milk as needed, a spoonful at a time to achieve a creamy-thick batter. I ended up using 3/4 cup total coconut milk, but you may need less liquid if you live in a more humid climate.

Add in:

1 cup finely grated carrots (I use a box grater)
1/2 cup raisins
1/2 cup chopped pecans or walnuts (may omit)

Mix the batter to distribute the carrots, raisins and nuts. Scoop the batter into the parchment lined ceramic bread loaf pan and smooth out the top with a silicone spatula.

Bake in the center of a pre-heated oven for one hour. (If you use a thinner metallic pan, you may have to adjust baking time as it may cook faster- especially around the edges.) The loaf should feel firm to the touch, and a wooden pick inserted into the center of the loaf should emerge clean.

Remove the pan from the oven and set it on a wire rack to cool. When the loaf has settled and is cool enough to handle, use a thin knife to loosen the two ends from the pan, and carefully lift it out of the pan using the parchment paper on either side of the loaf. Note- the loaf is fragile while warm, so don't try to slice it right away.

When cool, slice the carrot bread with a sharp bread knife. Serve with your favorite vegan buttery spread, or whipped cream cheese.

Serves 8 to 10. 

Don't forget to link up your recipes to share:

MMMmonday - Detox Green Vegetable Soup from GF Goddess and a linky!

Who says that good for you can't taste fabulous?  I was looking for a yummy, easy soup recipe for those cold winter days - I know I live in SC, but it's been unusually cold here and it makes me think of home and yummy soup in a cup!


I found the perfect 'sipping soup' at The Gluten Free Goddess and had to share - plus click through to see a fabulous picture of what the soup will be!

Detox Green Soup Recipe with Broccoli, Spinach and Ginger

This easy detox soup can be thin or thick, depending upon the amount of water you add. I love that it cooks up quickly and comes together beautifully - this is one of those taste with a spoon soups that you can putter around with to get just right!  The Gluten Free Goddess makes it dairy free, gluten free and completely VEGAN, and just chock full of anti-oxidants and vitamins!  My only changes to the original recipe was to use roasted garlic, since I had some...

You'll need:

1 tablespoon olive oil
2 cloves of garlic, chopped
2 tablespoons diced onion
1 inch of fresh ginger, peeled and chopped
4 cups fresh broccoli, cut up
1/2 pound of fresh spinach leaves
3 parsnips, peeled, cored, chopped
2 ribs of celery, trimmed, chopped
A handful of fresh parsley, roughly chopped
Fresh water, as needed
Sea salt and ground pepper, to tatse
Lemon or lime juice


Using a large soup pot, heat the olive oil over medium heat and stir in the garlic, onion, and ginger to season the oil. Add the broccoli, spinach, parsnips, celery and parsley, and stir a bit until the spinach wilts and collapses. Add just enough water to cover the vegetables. Remember the spinach will cook down quite a bit, so don't add too much water at first. You can always thin the soup later, if you need to.

Bring to a high simmer, cover the pot, and reduce the heat to a medium simmer. Cook for fifteen minutes or so until the veggies are softened.

Use an immersion blender, or other blender or food processor to puree the soup.

Taste test. Does it need brightening? Add a squeeze of citrus.

Options:

To make this a creamy soup add a dash of So Delicious Coconut Milk.

Serve with a spoonful of hot cooked rice in the center of the bowl.


Mix it up a little and add some curry paste or Tabasco sauce for something with a little more bite!

And don't forget to add your favorite recipes to this month's Linky: