Gluten-free walnut flour carrot and raisin quick bread
Bread
Full of nutty flavor walnut flour, this bread has just the right amount of balance. I use to make a zucchini bread from (agirldefloured.com), made with almond flour and grated zucchini, which was wonderful, but I've always preferred the taste of carrots instead. Therefore I decided to change it up and add my own twist by replacing the almond flour with walnut flour, using carrots, and adding in juicy raisins. So good! With grated carrots for moisture and the nutty tones and crunch from the walnut flour and walnut pieces this bread is absolutely decadent and lets not forget the tartness from the plumped raisins. It can be difficult to find gluten-free sweets that are not packed with starches, sugar, and a terrible gummy texture. With the right balance of an all-purpose brown rice flour blend and the addition of a nut flour this bread has a beautiful crumb that won’t fall apart. <br /> <br />It's also great toasted with a spread of butter on top while it’s still warm. Since the recipe only takes a few minutes to whip up, I always have a batch made for guest or even to just pair with a morning coffee. The crunch that this bread has from the folded in walnut pieces is what gets me every time! The best part -- no icing or glaze needed, it's wonderful as is. <br /> <br />adapted from: agirldefloured.com
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