Easter Bread



1C Whole Wheat Flour
1/4C Spelt Flour
1t Baking Powder
1t Baking Soda
1t Ground Cinnamon
1/4C (4T) Shredded Sweetened Coconut
3 Medium Eggs
1C Skim Milk
1t Fresh Grated Ginger
1/4C Homemade Apple/Pear Sauce
1T Apple Cider Vinegar
1C Shredded Carrots
Coconut oil


In a large bowl, beat 3 medium eggs then slowly pour in 1C skim milk. Grate in about 1t fresh ginger and add 1/4C apple/pear sauce. In a separate bowl sift together 1C whole wheat flour, 1/4C spelt flour, 1t baking soda, 1t baking powder, 1t cinnamon and 1/4C (4T) shredded sweetened coconut. Continue beating the egg mixture and slowly pour in the dry mixture. Stir in 1C shredded carrots and 1T apple cider vinegar last. Coat a loaf pan with coconut oil and pour batter in. Bake at 350F for 50 minutes. I sliced mine really thin because I was going to a dinner so the macros are for an odd number. The bread was so moist and some of the normal people really liked it. 😉

Makes: 17 slices

Serving Size: 1 slice



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