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Pumpkin-Zucchini-Carrot Bread (gluten-free)

Pumpkin Zucchini Carrot Bread (Gluten-Free)
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mmmmm, this bread took many batches to get it to the right consistency of thickness plus moistness and I am finally ready to share it with you!

Low in sugar, full of protein and completely gluten-free and dairy-free, this bread is an excellent on-the-go breakfast or snack to nourish your goddess-temple! I eat it plain or will spread ghee or coconut oil on top.

Part of my hormonal health protocol I use and share with my clients is eliminating food sensitivities. Gluten, the protein in wheat flour, kamut, barley, bread, crackers, etc. causes digestion issues and food sensitivity symptoms for many so women with hormonal imbalances. When the gut is compromised, absorption of nutrients isn’t feasible and nutritional deficiencies can lead to improper hormone balance.

Do you experience constant intestinal bloating, tightness, or gas?

Even doctors are running tests when intestinal discomfort is present and diagnosing their clients with gluten sensitivities or even celiac disease. There is a wide range of symptoms a person can feel from food sensitivities such as abdominal bloating and swelling, acne, hormonal imbalance, foggy thinking, and headaches.

You may be wondering why so many of us have sensitivities to gluten, when wheat has been eaten for thousands of years. Recent studies show evidence that glyphosate, a synthetic compound in the herbicide Roundup that is used to keep bugs away from the crops, is contributing to these food sensitivity symptoms, as it can disrupt the intestinal microflora and cause leaky gut. 

However, you don’t have to give up your bread! There are plenty of delicious gluten-free options including my Zucchini-Carrot-Pumpkin Bread loaf which is simple to make and heavily praised by my family and community members’ tastebuds.

Let us all eat like Goddesses!! Be kind to your body, and support it with foods that make you feel both abundant and nourished on a cellular level.

In this recipe, I use a mix of almond flour, ground oats, and coconut flour. I sifted all the dry ingredients together, except for walnuts, to break up clumps. Then I mixed all the wet ingredients including shredded zucchini and carrot. Finally, I mixed both dry and wet ingredients together plus walnuts.

The batter should be thick before it goes into the oven. The pumpkin and shredded vegetables help it stay moist.

mmmmm, eating healthy feels like Divine nourishment.

Pumpkin-Zucchini-Carrot Bread (Gluten-Free)

Serves: 1 large loaf

Ingredients:

 

Dry:

1 cup almond flour

½ cup + 2 Tablespoons oats, ground into an oat flour

1/3 cup coconut flour

1/3 cup + 2 Tablespoons ground flax

1 1/2 Tablespoons cinnamon

1 Tablespoon ginger spice

1 heaping Tablespoon baking powder

1 teaspoon baking soda

¼ teaspoon nutmeg

¼ teaspoon sea salt

 

Wet:

1 cup zucchini, shredded

1 cup carrot, shredded

1 cup pumpkin puree

4 eggs

1/4 cup honey

1 teaspoon vanilla extract

15 drops monkfruit extract or liquid stevia

2 Tablespoons melted coconut oil

 

1/3 cup walnuts, chopped

1/4 raisins (optional)

 

Directions:

  • Pre-heat oven to 350 degrees. Grease an 8 x 4.5 inch baking pan with coconut oil.
  • Put all wet ingredients in a bowl and stir.
  • Put all dry ingredients, except walnuts, into a separate bowl and stir.
  • Mix all ingredients in one bowl including walnuts.
  • Add mixture to a baking pan and bake for 45 minutes.
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