My Simple Breakfast Millet Flour Carrot Bread ~ a baking innovation ~ gluten free sugar free

I don’t enjoy cooking on the stove, but I love baking. There is magic happening in the oven. Somehow, random ingredients are miraculously brought together into a moist, warm, fragrant, delicious delight.

I love cakes for breakfast, next to my black tea or coffee, but sometimes I wish for a savory treat. So I innovated this millet carrot bread. The taste is neutral, except for the slight millet flavor. The texture is a little bit crumbly.

One may easily top it with butter and jam or honey, and … voilà ! A sweet breakfast.

These are the ingredients:

  • millet flour ~ 2 cups
  • eggs ~ 4
  • coconut oil (melted) ~ 1 cup
  • grated carrots ~ 2 cups
  • orange juice (freshly squeezed) ~ 1 cup
  • baking soda ~ 2 tsp
  • baking powder ~ 1 tsp
  • salt ~ 1/2 tsp
  • ground cinnamon ~ 2 tbsp

Photo by A. Garden

Photo by A. GardenPhoto by A. Garden

Thank you for reading, dear friends. Thank you for listening. Without you, my words would be like a lonely tree falling in the lonely forest. Making no sound at all.

As a sign of appreciation and from a desire for health restoration…

here is my recipe

Simple Breakfast Millet Flour Carrot Bread

  • Prep time : 15 min
  • Oven baking time: 20 min

Ingredients

• millet flour ~ 2 cups

  • eggs ~ 4
  • coconut oil (melted) ~ 1 cup
  • grated carrots ~ 2 cups
  • orange juice (freshly squeezed) ~ 1 cup
  • baking soda ~ 2 tsp
  • baking powder ~ 1 tsp
  • salt ~ 1/2 tsp
  • ground cinnamon ~ 2 tbsp

Procedure

Preheat oven at 350F or 180C. If using a convection oven, decrease temperature to 300F or 150C.

Oil your pan (I used a 37 x 23 cm ceramic pan so the batter poured was about 1 cm thick) with coconut oil or cooking spray. Line the bottom of pan with parchment paper for easier removal.

In a large mixing bowl mix well eggs, melted oil, orange juice and grated carrots.

Add millet flour, baking powder, baking soda, salt and cinnamon. Mix to combine.

Pour batter into prepared pan. Bake for about 20 minutes (probably a little longer if your pan is smaller in size and the batter is taller in pan, but you may check after 20 min and see if a toothpick inserted comes out clear).

If you are patient, let it cool. I’m usually not patient when it comes to baked goods.

Enjoy your healthy breakfast breads.

Please share with friends.💖

Yours truly,

A. Garden

March 26th 2019