Brazil

Carrot

Sweet sprinkle

Rice flour

Oat flour

Coconut oil or olive oil

Warm water

Demerara or brown sugar

Salt

Organic Yeast (1 packet)

Healthy gluten free carrot bread


Cozinhe a cenoura com cascas e reserve. Coloque na água morna do cozimento o açúcar e o fermento biológico (importante que agua não esteja muito quente, coloque o dedo e conte até 10 se não queimar é o ponto ideal), misture e reserve.



Cook the carrots with skins and set aside. Place the sugar and yeast in the warm cooking water (important that the water is not too hot, put your finger and count to 10 if it doesn't burn is the ideal point), mix and set aside.



Bata a cenoura cozida com o óleo no processador e reserve. Em um recipiente coloque o restante dos ingredientes secos e acrescente a mistura de água com fermento e o purê de cenoura, misture bem até ficar uma massa homogênea parecendo massa de bolo, passe a mistura para uma forma de de pão retangular untada e farinhada e deixe descansando de 20 a 30 min, até a mistura aumentar de tamanho. 



Beat the cooked carrots with the oil in the food processor and set aside. In a container, place the rest of the dry ingredients and add the mixture of water with yeast and the carrot puree, mix well until a homogeneous mass looks like cake dough, transfer the mixture to a greased and floured rectangular bread pan and leave resting for 20 to 30 min, until the mixture increases in size.


Leve ao forno a 200ºC e deixe assando por cerca de 40 min até começar ficar com as bordas douradas.




Place in the oven at 200ºC and bake for about 40 minutes until the edges start to brown.




Healthy gluten free carrot bread

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