| 16 | 50 | 353 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 45 min | 8 |
| 1 1/2 cup | Almond flour/meal, Bob's Red Mill |
| 1/4 cup | Coconut, shredded, unsweetened |
| 1/2 tbsp | Baking soda |
| 2 tsp | Cinnamon (ground) |
| 1 tsp | Ginger root (ground) |
| 1/2 tsp | Cardamom, ground |
| 1/2 tsp | Nutmeg, ground |
| 1/4 tsp | Sea salt, fine |
| 2 large | Egg (organic, pasture raised) |
| 1/2 cup | Maple syrup, pure |
| 2 tbsp | Coconut oil (melted) |
| 1 tbsp | Apple cider vinegar |
| 1 tsp | Vanilla extract, pure |
| 2 large | Carrots (coarsely grated) |
| 1/2 cup | Walnuts (roughly chopped) |
| 1/2 cup | Coconut flakes, unsweetened (optional) |
1. Preheat oven to 350 degrees F, rack in the middle. Lightly grease a silicone loaf pan with coconut oil, set aside.
2. In a large bowl, whisk together almond flour, shredded coconut, baking soda, cinnamon, ginger, cardamom, nutmeg, and sea salt.
3. In a medium bowl, whisk together egg, coconut oil, pure maple, cider vinegar, and vanilla. Pour the wet ingredients over the dry and stir to combine. Add the grated carrots and chopped walnuts and fold to incorporate.
4. Transfer the batter into the prepared loaf pan, tapping the pan to ensure batter is evenly distributed. Top with coconut flakes (optional), then bake for 55-60 minutes, or until the loaf is golden brown and cooked through. Allow loaf to cool completely before slicing and serving.
| Meat Alternative | 1.1 |
| Vegetables | 0.3 |
