My friends, summer is quickly approaching! I mean, has anyone checked the temps this week? Mid to upper 90’s. Everyone, brace yourselves because I feel like this will be a sticky one!
The heat hit me hard this week, especially after just coming back from the mild, cool, and ever so beautiful Seattle this past weekend. If anyone hasn’t had a chance to get out there, I highly recommend it. The best people, the best food, and the most beautiful views…I can’t recommend it highly enough! I was only there for 36 hours, but every hour was filled with adventure (RE: no sleep till Brooklyn).
Our first night was spent at one of my best friend’s house, and of course, her lovely and wonderful mama made us all carrot cake! Well actually, the cake was meant for a barbecue they had the next day, but being the spontaneous and sweet woman that mom that she is, Mama S. offered the all of us the cake the instant that we walked in the door.
Her response? “Oh please, I just want to see someone enjoying it! I’ll whip up another one tomorrow!”
Sweetest. Woman. EVER!
Unfortunately, I couldn’t dig in because I’m allergic to wheat, so I was bummed to not be able to enjoy a slice (and embarrassed even though I know that it’s not my fault for being allergic…does anyone else who deals with food allergies still get this?). When I came home on Sunday, I was still craving that carrot cake, but didn’t necessarily want a whole cake all to myself.
So what did I do? Cue creativity! I decided to whip up Coconut Tahini Carrot bread! A little bit of spring, a little bit of summer, a whole lotta flava!
This bread really hits the spot. Mildly sweet, lots of flavor, and reminiscent of a childhood classic! Plus no processed ingredients, just whole, natural foods. I feel my best when I eat minimal sugar and try to eat as close to the earth as possible, so this was a win-win for me! I think the best part, however, is seeing my boyfriend be able to enjoy the bread! With chronic Lyme disease, he has been following a strict paleo diet to avoid any flare-ups, and this bread fit the bill! Though I don’t like to follow labels too closely, this bread is indeed gluten-free, paleo, and can easily be made vegan by swapping in two flax eggs for the regular eggs.
I love smearing some coconut butter on top or crumbling some into a big smoothie bowl (because helloooooo this heat!)! Check out the recipe below, and let me know how you like to enjoy it 🙂
Coconut Tahini Carrot Bread
- ½ cup coconut flour
- ½ cup almond meal
- ¼ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- ½ tsp turmeric
- Pinch of black pepper and pink Himalayan salt
- 2 eggs
- 1 cup shredded rainbow carrots
- ¼ cup coconut oil, melted
- ¼ cup tahini
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- Preheat oven to 350F and line a loaf pan with parchment paper.
- Combine all dry ingredients in a large mixing bowl and set aside.
- Combine all wet ingredients, except for carrots, in a small mixing bowl.
- Fold in wet ingredients to dry, making sure that everything is completely mixed.
- Fold in shredded carrots and combine thoroughly.
- Pour batter into pan and bake for 30-35 minutes in the oven.
- Remove from oven and let cool for 15-20 minutes.
- Store in the fridge.