Heather's Gluten-Free Banana-Carrot Breakfast Bread

By Heather Flournoy, Deli Manager, Organic Connection.

Flour mixture
1 1/2 cups sunflower seed flour
1/2 cup pepita flour
1/2 cup corn flour
1 1/2 cups brown rice flour
1 Tbsp baking powder
1 tsp. cinnamon
1/2 tsp nutmeg
1 tsp clove

Liquid mixture (blend)
1-2 ripe bananas
1-2 eggs
1/2 cup water

Veggie mixture
2 grated carrots
1 small grated zucchini
1/2 cup chopped walnuts
handful of raisins
1/2 cup sunflower or safflower oil

You can grind your own sunflower and pepita flour in a coffee grinder.

Gently mix flour mixture with liquid mixture to make fairly thick batter then gently fold in veggie mixture.

Oil pans and bake on 350 degrees until it is solid (usually about 45 minutes). "Bread" may be very moist.