In my opinion, one of the best ways to spend time with my two kids is in the kitchen preparing food. Baking together is probably one of their favorite things to do as well. With so many different ingredients to pour into one bowl, who wouldn’t be excited? I smile from the inside out when my daughter lifts her nearly submerged head from a bowl full of ingredients and exclaims, “Mmm! That smells great Mommy!”
In my own experience, I’ve found that getting kids involved in the food selection (at the grocery store for example) and/or preparation helps to gently ease them into a more adventurous space with foods they aren’t used to. Even if it’s simply mixing the spices together for a chili or stir-fry dish, they are part of the process, and most kids enjoy that.
I created this recipe to pack a serious veggie punch in a non-threatening way for my small kids. They help fold the veggies into the batter, see them easily in the finished muffin and know that it all tastes great. Wins all around.
When baking gluten free goods, I get annoyed when a recipe calls for 12 different flours. Yes the texture is totally superior, but, chances are, I don’t have all of those flours. In this recipe you’ll need two – teff (made from a very nutritious gluten-free grain) and arrowroot. You can substitute tapioca for the arrowroot if you wish. I also like to add flax meal, but that’s not necessary for the recipe to work. Teff flour can be quite dense and dry out the batter quite a bit. I’ve had the best luck with Bob’s Arrowhead teff flour and adding a little applesauce to the batter to help with moisture.
I do hope you bring this recipe into your home and if you have kiddos around, share the experience of making and enjoying food together. Measurements may not be exact and flour will most likely be spilled on the floor (and may not get cleaned up until the next day), but it’s all good. I hope you enjoy!
xo ~ Mandy
- Baking powder – I used to make this recipe with baking powder, but commercial baking powder can frequently contain cornstarch (which many people may be avoiding), gluten, or aluminum. I am super grateful to Lauren at Empowered Sustenance for providing a leavening agent combination of baking soda and apple cider vinegar which thus replaces the powder! Don’t worry, the vinegar taste isn’t detectable in the bread. You can also sub 2 teaspoons of baking powder for the apple cider vinegar if you choose!
- Teff Flour – Is a significant source of calcium, manganese, iron, fiber, protein, B vitamins, zinc, and all eight essential amino acids. Teff flour is easy to find at Whole Foods, Fresh Thyme, or online stores. Another option is to buy the small whole grain and grind it yourself. I have done that before and used a coffee grinder. It saves a little money doing it this way.
Gluten Free Zucchini Carrot Bread with Teff Flour
- 2 cups grated zucchini and carrots ratio is up to you
- 1 1/2 cup teff flour
- 1/2 cup arrowroot powder can substitute tapioca 1:1
- 1/4 cup flax meal optional
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 room temperature eggs
- 1 ripe banana mashed
- 1/2 cup coconut oil melted
- 1/4 cup honey melted
- 1/4 cup unsweetened apple sauce * see notes
- 2 teaspoons vanilla extract
- 1 tablespoon apple cider vinegar ** see notes
Grate zucchini and carrots. Place them on top and cover with paper towels to draw out some water from the vegetables. Set aside.
Preheat oven to 350.
Grease bread or muffin pan.
Mix teff flour, arrowroot powder, flax, cinnamon, nutmeg, baking soda salt together in a large bowl.
Whisk eggs, banana, coconut oil, honey, apple sauce, vanilla extract and vinegar in another large bowl.
Whisk dry and liquid ingredients together until well combined and then fold in vegetables.
Do not let batter sit for more than 5 minutes before placing it in the oven to bake.
Pour batter into bread or muffin pan and place in the oven.
Bake muffins for 23-25 minutes and bread for 43-45 minutes. Be careful not to over bake.
Recipe Notes* If you don't have any applesauce, you can increase the honey to 1/2 cup.
** White vinegar can be substituted for apple cider vinegar. The vinegar and baking soda combine to create leavening in the muffins. If you do not have any vinegar on hand, 2 teaspoons of baking powder can be used instead.