Thursday, October 14, 2010

Sugar Free Carrot Raisin Bread with Gluten Free option and Vegan for $3.33 a Day on facebook!

Sugar Free Carrot Raisin Bread 

2 c Bob's Gluten Free Flour Mix or Whole Wheat Flour
2 t baking powder
1 t baking soda
1 T cinnamon
1/2 t nutmeg
1/4 t cardamom
1/2 t Kal Stevia powder
1/4 t salt

1/2 c golden flax meal
1.5 c non-dairy milk of choice
3/4 c oil
1 T vinegar
4 c carrots
1 c raisins
Method: Preheat oven to 375
Mix the dry ingredients in a large bowl, make a well and pour the wet ingredients into it and stir very well if using gluten free flour or stir until just mixed if  using wheat flour.
Bake at 375 for around 30 minutes in a 9 by 13 pan or until a toothpick comes out clean.

I haven't posted my shopping list for the last week yet. I did two separate shops and have $14 left this week, which I will spend on produce mostly. Once I do my final shopping, I will post the last two weeks list.

I made a page on facebook! Come find me at :

Vegan for $3.33 a Day

I want to get discussions going and have a place where people can ask questions, post their tips and recipes and maybe we can all put our heads together and figure out ways to made organic , sustainable food more available to those on budgets. That is probably one of the biggest dilemmas for me; I believe in sustainable farming and organics, but it is hard to fit it into such a strict budget! What are your thoughts?

My thoughts right now is that ANYTHING IS BETTER THAN NOTHING when it comes to organics/sustainable products. Eating a raw collard slaw, even if it is conventional is better than ramen noodles!


  1. I agree with you-conventional produce is better than no produce at all! Love the blog.

  2. This looks sooooo delicious! Thanks for the recipe!

  3. I couldn't agree more. While I wish organics were more affordable, if it comes down to conventional spinach or no spinach at all, obviously you have to go for the conventional spinach...or at least I do :-)

    Thanks so much for the bread recipe! I just got some Bob's Red Mill gluten free flour and I have gorgeous local rainbow carrots from the farmers market...this recipe was meant for me, lol. Question, though--do you think it would work in loaf pans to make more of a traditional bread shape rather than the 9x13 pan you call for?


  4. Courtney, with gluten free baking it can be tricky to get it cooked through without it drying out... so I can't guarantee results if using a bread pan. It may not cook enough in the middle and burn on the sides.. but if you try, let me know!


  5. Melody

    Good point about cooking all the way through...I have had that problem before with a loaf pan. I will maybe use 2 8x8 inch pans?? Now I am excited to experiment, lol :-)


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  7. The bread just came out of the oven and it is yummy! My 4 yr old keeps grazing. With it being rainy and blah outside we decided to make it instead of going to beach. I had dates on hand and used them instead of raisins. I think instead of our veggie sandwich for lunch we will have this plus some cut up veggies. Fab job....still concerned about the nutty goat cheese that I posted a question about.

  8. Tmariah, So glad you tried it.. it would be really yummy with the goat cheese spread for a sweet and savory treat! I left a reply to you on that page about the goat cheese.. don't worry about the color.. it will be fine

  9. This looks amazing. Question though (because I'm going to make it this weekend). Are the carrots grated, or chopped? I can't really tell from the picture.

    Also - please keep posting your shopping lists!! I get very inspired by them, and it really helps me when I'm at the market. I have a double whammy since I'm GF and vegan. :)

  10. Tate.. they're shredded.. although you could pulse them in the food processor too.. I am posting my shopping list/prices on facebook under the discussions tab: