Hey Friends, I hope you enjoyed Halloween yesterday!
I am loving the cool fall weather for baking up some yummy goodies. Low FODMAP recipe tasting has become pretty natural to me and it is so fun experimenting in the kitchen. Plus, the scent of sweet and spicy goodness wafting through the warm kitchen is particularly cozy during the cool months. Don’t get me wrong, I bake all year round…but the cold temperatures outside make me want to spend more time inside….baking. Are you with me?
This week, I purchased some buckwheat flour with the goal to make a low FODMAP carrot cake style bread made with freshly grated carrots, shredded coconut and chopped pecans. I decided to top the bread with a layer of cream cheese frosting and then decorate the icing with the same trio. The shredded carrots on top of the frosting offer such a fun punch of color and make the bread more visually appealing. The amount of cream cheese per serving is low enough in lactose for the low FODMAP diet but if you are particularly sensitive to lactose, use a lactose free cream cheese to make the frosting. I provide details how to make both frostings in the recipe.
Whole grain buckwheat flour is high in fiber and creates a rich color. For a more traditional style carrot cake texture (and color), you can opt to use a 1/2 cup of gluten free flour blend and 1/2 cup of buckwheat flour which yields a lighter texture and color.
The chopped pecans and shredded coconut add a flavor boost and texture to the final product.
I am a big carrot cake fan. How about you?
After I sampled the bread, I wrapped it up in plastic wrap and put it in the refrigerator. I have to say, Russ and I really liked it cold too! To keep the bread moist be sure to wrap it up in plastic wrap or store in an air tight container.
Russ and I may have sat on our couch and split 3 pieces of it. 🙂
Well, here is the recipe. Tell me what you think about using buckwheat flour in a baked product. Did you like it? Yay or nay.
I’m a fan.
- Makes about 8-10 slices, serving 1 slice
- 2/3 cup vegetable oil
- 1/2 cup sugar
- 2 eggs
- 1 1/2 cup grated carrots
- 1 teaspoon vanilla extract
- 1 cup buckwheat flour (for a lighter texture use 1/2 cup buckwheat flour and 1/2 cup suitable gluten free flour blend)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder (use gluten free, if following gluten free diet)
- 1 teaspoon cinnamon
- 1/2 cup sweetened shredded coconut (can sub in unsweetened coconut)
- 1/4 cup chopped pecans
- Cream cheese frosting and toppings
- 4 ounces cream cheese (use lactose free cream cheese if particularly sensitive to lactose)
- 2/3 cup confectioner's sugar (may need to up the confectioner's sugar if using lactose free cream cheese as it blends into a more liquid end product, I recommend 4 ounces lactose free cream cheese to about 1 1/4 cup confectioner's sugar)
- 1/2 teaspoon vanilla
- Garnish frosting with 2 tablespoons finely chopped pecans, 2 tablespoons shredded coconut and 2 tablespoons grated carrot.
- Preheat oven to 350 degrees F.
- Line loaf pan with parchment paper.
- In medium bowl, whisk together oil, sugar, eggs, carrots and vanilla.
- Blend in flour, baking soda, baking powder, and cinnamon.
- Fold in shredded coconut and pecans.
- Spread batter into prepared loaf pan and place in oven.
- Bake for 45-50 minutes or until cake tester comes out clean.
- Prepare cream cheese frosting:
- Beat together cream cheese, confectioner's sugar and vanilla until creamy.
- When bread is cooled, layer icing over the top and garnish with shredded carrot, shredded coconut and chopped pecans.