CARROT BREAD

1 cup raw carrots, shredded
3/4 cup maple syrup, sugar or rice syrup
1/2 cup allowable oil (sunflower is good)
1 1/2 cup oat flour (other allowable flour can be used)
2 tsp baking powder or bakers ammonia (if corn sensitive)
1 tsp nutmeg (optional)
1/2 cup dried fruit
1/4 cup chopped nuts (optional)

Preheat oven to 350 degrees
Green the bottom of a 9 x 5 inch or 8 x 4 inch loaf pan

In large bowl, combine the carrots, sweetener and oil. Stir for 1 minute.
In a smaller bowl, add the dry ingredients and blend. Add to carrot mixture and stir until just combined. Mix in the raisins and nuts and pour into the loaf pan. Bake for 1 hour or until a tester inserted in the center comes out clean. Remove from the pan and cool completely.

Servings per recipe: 12

Estimated Nutrients per serving(with nuts)
Calories: 234
Protein: 1 g
Carbohydrate: 26 g
Fat: 15 g
Fiber: 1 g
Sodium: 13 mg
Potassium: 172 mg
Phosphorus: 38 mg