Carrot-Ginger Bread

By: Esther Vasa

Gluten-Free Flour – 1 cup (I used finger millet flour)
Grated Carrot – 1 cup
Freshly Crushed Ginger – 2 tbsp
Egg – 1 or Egg Substitute equivalent to one egg
Baking Powder – 1tbsp
Raw Honey or any sweetener of your choice – 3-4 tbsp (I used honey)
Himalayan Salt – 1/8th tsp
Olive oil – 2 tbsp

Pre-heat the oven to 350F. Mix all the dry ingredients (viz., flour, baking powder and salt) and set aside. Blend the rest of the wet ingredients (use only 1 tbsp of oil) and mix into the dry ingredient mixture. Mix thoroughly with a spatula. Grease the baking tray with the other tablespoon of oil and spread the mixture. Bake it for about 40 minutes. Serve this bread with any soup.

Preparation Time: 50 minutes