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Ingredients:
2 cups of grated carrots
1 cup crushed pineapple, drained
1/2 cup sugar free apple compote
1/4 cup of honey
1 flax egg (1 tablespoon ground flax mixed with 3 tablespoons of water, let rest for 15 minutes) or regular egg for the non-vegan option
1 teaspoon of vanilla extract
1 1/2 cups oat flour or almond flour (for gluten free option)

1 teaspoon of baking soda
1/2 teaspoon of cinnamon
1/4 teaspoon nutmeg
Don’t take anything literally
Addresses:
Preheat the oven to 350 ° F (175 ° C) and line a bread mold with parchment paper.
In a large bowl, mix grated carrots, crushed pineapple, apple compote, honey, flax egg and vanilla extract until well combined.
In another bowl, mix oat or almond flour, baking soda, cinnamon, nutmeg, and salt.
Gradually add dry ingredients to wet ingredients, stirring until combined.
Pour the dough into the prepared bread mold and smooth the top with a spatula.
Bake for 45-50 minutes, or until a chopstick inserted in the center comes out clean.
Let the bread cool in the frying pan for 10 minutes, then transfer to a wire grid to cool completely.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: 180 kcal per slice | Servings: 10 slices