Ingredients

• 1-1/2 cups gluten-free flour blend* Ingredients
• 1/2 cup unsweetened shredded coconut Ingredients
• 1-1/2 tsp baking soda Ingredients
• 1 tsp baking powder Ingredients
• 1 tsp ground cinnamon Ingredients
• 1/2 tsp ground nutmeg Ingredients
• 1 tsp ground ginger Ingredients
• Pinch salt Ingredients
• 2 eggs, whisked Ingredients
• 1-1/2 cups grated carrots Ingredients
• 2 tbsp melted coconut oil (measure when melted) Ingredients
• 1/2 cup real maple syrup Ingredients
• 1/2 cup chopped walnuts Ingredients
• 1/2 cup raisins or dried cranberries Ingredients

Instructions

1. Preheat oven to 350F (180C). Grease standard size loaf pan or line with parchment paper.
2. In a large bowl, combine flour, shredded coconut, baking soda, baking powder, cinnamon, nutmeg, ginger and salt.
3. In a separate bowl combine eggs, melted coconut oil, grated carrots and maple syrup.
4. Add the wet ingredients to the large bowl of dry ingredients, stir together until combined.
5. Fold in walnuts and raisins.
6. Pour batter into loaf pan and bake for 45 minutes or until a fork inserted comes out clean. Let cool for 10 minutes, remove from loaf pan and let cool completely on cooling rack before slicing.
7. Store in the fridge for up to 1 week or slice and freeze for up to 3 months.