Can I make carrot peach breakfast loaf [vegan, gluten-free] without a mixer?

Yes, you can mix by hand, though a mixer saves time and effort.

Can I make carrot peach breakfast loaf [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is carrot peach breakfast loaf [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does carrot peach breakfast loaf [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Carrot Peach Breakfast Loaf
[Vegan, Gluten-Free]

MM By: Margaux Mouton

Author Bio

Gluten-free dinners and desserts with flavor combos from your wildest foodie dreams. Hello, I'm Margaux! I'm... Read More

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Discover more recipes with these ingredients

Carrot Peach Breakfast Loaf [Vegan, Gluten-Free]

10-12

Sweet, juicy peaches are blended with vanilla and spices and then folded into carrot batter to make this delicious breakfast loaf. It's bright and fruity, just the kind of thing to wake up your taste buds in the morning. You can even top it with your favorite jam or fun... Read More

Ingredients You Need for Carrot Peach Breakfast Loaf [Vegan, Gluten-Free]

1 15-ounce can of peaches, rinsed of juice or syrup
2 cups oat flour
1/2 cup coconut sugar
2 medium carrots
2 tablespoons flaxseed powder
2 teaspoons cinnamon
2 teaspoons ginger spice
1 teaspoon baking powder
2 teaspoons cardamom
A big pinch of salt
2 teaspoons vanilla extract

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How to Prepare Carrot Peach Breakfast Loaf [Vegan, Gluten-Free]

Preheat your oven to 355°F and line and spray a loaf pan.
In a food processor, blend your carrots until they are roughly grated. Add your peaches, sugar, vanilla, and spices and blend until you get a mildly chunky consistency.
Add the rest of your ingredients and pulse until combined.
Bake for 40 minutes. Let it cool, then lift the loaf out by the baking paper and let it cool off the paper on a cooling rack.
Slice and serve.