Secret Recipe Club and duh…another Meatless Monday!!!

I could really just eat the batter by itself…

One little loaf

Do you like my hardwood floors? Only decent background I have…

Ready to be devoured…

Happy Monday all!
What better way to begin Monday than with a Secret Recipe Club reveal. I am telling you, I love being apart of this wonderful club. This is my third month of participation and I am on a roll! I must admit that I have been having withdrawals lately, surprisingly this withdrawal has to do with my former roommate, my little sis. As many of you know, my lil sis Leslie has celiac disease and has been a HUGE part of my inspiration for creating gluten-free dishes on my blog. Anyway, last Sunday morning I was super excited when Les and I met for a coffee/study date after not seeing each other for a week. She drives me insane, but I still love her and miss living with her (okay, maybe not the living part…but I still miss her). Anyway, I was so psyched I put on my best baking shoes and whipped up a gluten-free treat for her. Now, you know I can’t explain a recipe without a story, so here goes nothing. When Les and I were young we would travel with our parents to Phoenix to visit our relatives. Well, one thing I absolutely love about going on vacay with the fam is that you get to try new restaurants. One morning we all hopped into the car and headed to Mimi’s Cafe for breakfast. At the time, there were currently no locations in Texas so we had no idea what to expect. Now, I vaguely remembered what I ordered, maybe it was eggs and sausage or an omelet? who cares…all that was worth remembering was Mimi’s fabulous carrot raisin nut loaf that they brought out. It was served hot, chock full of raisins that burst in my mouth, colorful shredded carrot, and crunchy walnuts. I spread a bit of butter on that thing and went to town! Ever since then, Mimi’s has had me hooked, and lucky for me they have one in Austin, a hop, skip, and a jump away from my living quarters. Anyway, I realized how much I missed going to Mimi’s with my sis and how she absolutely loved the bread…when she could eat it. So, I decided to recreate the bread in gluten-free form. What what? I am one awesome sister because this bread was fabulous. At the same time I was browsing through the recipe index of my assigned secret blog this month, which I am happy to reveal is Lana from Never Enough Thyme . Coincidentally, Lana just so happened to have a recipe for Carrot-Raisin Muffins…you can imagine how ecstatic I was! A little background info. about Lana: she is a southern belle from Georgia who, like myself, comes from a big family. I think she knows a thing or two about cooking for a big group of people. I feel that we can relate to one another because her recipes, like mine, come from the heart. I LOVE cooking for my family and friends, not just for myself, I feel that I put so much passion and heart into everything I make. My goal is to have people experience that love in my dishes. I can say with certainty that my sis was definitely feeling the love in the gluten-free carrot-raisin walnut bread I made for her. She choked it down immediately, and didn’t cease to give me some feedback…saying she wished she had a bit of yogurt to spread on it. Regardless, she said she was in heaven! I felt so great! Now, Lana’s Carrot-Raisin Muffins are actually pretty dang healthy. She uses non-fat yogurt, unsweetened applesauce, and egg beaters in her batter, which if you ask me if pretty darn brave for a traditional southern cook. Usually, I would expect to see a stick of butter and a slab of bacon in any southern recipe…so, Go Lana, good for you! While the muffin sounded like a good idea, I just couldn’t help baking my bread off using my tiny loaf pans. They do a good job every time and I wanted to recreate that memory from Mimi’s that my sister and I shared. Go check out Lana’s blog because she has some excellent recipes, I am not even kidding…I cannot wait to try them all! On a last note, if you have a food blog and are interested in joining the SRC, you can sign up to participate here!

Gluten-Free Carrot-Raisin Walnut Bread:

Ingredients:
3 c. almond flour
2 tsp. sea salt
1 tsp. baking soda
1 Tbs. ground cinnamon
1/4 c. grapeseed oil
1/2 c. agave nectar
5 large eggs
3 c. grated carrots
1 c. raisins
1 c. chopped walnuts

Instructions:
1. Pre-heat the oven to 350 F. Spray 4 mini loaf pans with non-stick cooking spray.
2. Using an electric mixer, combine almond flour, salt, baking soda, and cinnamon.
3. In a large bowl, whisk together the grapeseed oil, agave nectar, and eggs.
4. Using the electric mixer, stir the wet ingredients into the almond flour mixture until thoroughly combined.
5. Fold in the carrots, raisins, and walnuts.
6. Pour the batter evenly into the prepared cake pans.
7. Bake for 40-45 minutes until a toothpick inserted into the center of the bread comes out clean.
8. Let the bread cool in the pans for 20-30 minutes, then serve.

To view more great recipes from this month’s Secret Recipe Club follow the links below!

MANGIA!!!

Comments

  1. Sounds like u found a winner! That was a nice stroll down memory lane!

  2. There’s a Mimi’s Cafe just north of us that I’ve always wondered about. I knew it was a chain so that deterred me a little. These muffins sound really good though, so maybe I’ll give it a try sometime.

    I’ve never used almond flour but I’m sure I’d love it because I like all things almond. How sweet of you to whip this up for your sister!

  3. I could never shoot a photo with my hardwood floors as a background, although beautiful they are never clean! I really need to try making some gluten free recipes (my mom and daughter are gluten free). I think I’ll start with one!

  4. Fantastic! I especially like the fact that they are gluten free. Such a nice change.

  5. Lol, there is something about a great batter that is rather spoon worthy and guilt inducing! This bread looks beautiful.

  6. I love using agave nectar in baking. Great SRC post (and beautiful hardwood floors, I might add!)

  7. Glad I could provide inspiration for a carrot-raisin recipe for you. Good to have you in SRC.

  8. I have friends that are gluten free eaters. I will pass this on to them. It looks like you got a great blog for your SRC. Your bread looks fantastic. Thanks for sharing with all of us.

  9. Looks fantastic. My GF friends would love this recipe.

  10. I LOVE carrot anything, I’m hooked.

  11. mmmmm Looks soo good!

    Glad to be in Group C with you!!

  12. This bread looks amazing!
    Awesome to be in the Secret Recipe Club with you. Here is my post from group C – http://su.pr/2rtACr

  13. I wonder if it would work with coconut flour, too?

  14. Thanks for all the comments my lovelies! Tamar1973, coconut flour would work well. It is lighter than almond flour, so it is perfect to use in cake, muffin, and bread recipe. The only thing I would suggest doing is reducing the amount of coconut flour in the recipe…a little goes a long way, it soaks up alot of moisture. Let me know if that helps!

  15. that looks really delicious, A very healthy baking as well, sounds delicious, I have lot of information here never used coconut flour! Its great to be in SRC

  16. Thanks for such an awesome gluten-free recipe! Am definitely bookmarking your blog for more healthy recipes!

    One question: is there a print-friendly version somewhere that I’m not seeing?

    • Chelsy says:

      Thanks for stopping by Karen! There should be a print button in the upper right hand corner of the recipe. 🙂

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