Ingredients
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1/2 cup brown rice flour
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1 1/2 cups blanched almond flour
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2 teaspoons Frontier Co-op Baking Powder
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1/2 teaspoon Frontier Co-op Baking Soda
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1 1/2 teaspoons Frontier Co-op Ceylon Cinnamon
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1/2 teaspoon Frontier Co-op Ground Nutmeg
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1/4 teaspoon Frontier Co-op Ground Cloves
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1/4 teaspoon sea salt
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1/2 cup olive oil
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1/2 cup maple syrup
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6 tablespoons chickpea juice
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1 cup finely shredded zucchini
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1 cup finely shredded carrot
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3/4 cup powdered sugar
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1/2 teaspoon Frontier Co-op Vanilla Extract
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3 1/2 tablespoons milk or cream
Directions
1. Preheat oven to 350 degrees. Grease or line with parchment paper a 8.5-inch wide x 2.75-inch deep loaf pan.
2. In a large bowl, combine brown rice flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Stir until well combined.
3. In another large bowl, whisk together olive oil, maple syrup and chickpea juice until well combined. Whisk dry ingredients into wet, 1/3 at a time until no dry streaks remain.
4. In a colander, combine shredded zucchini and carrot. Use a paper towel to fully squeeze all the liquid out, then whisk carrot and zucchini into batter.
5. Spread into loaf pan and bake for 45 minutes, until golden brown on top and a toothpick comes out clean. You may need to bake a little longer depending on the moisture in the vegetables. Let cool in pan for 10 minutes, then lift out and let finish cooling on a wire rack.
6. When bread is completely cool, whisk together powdered sugar, vanilla extract, milk or cream and a pinch of salt until the mixture is completely smooth. If needed, add a little more liquid in increments of a teaspoon until you reach the desired consistency.
7. Spread glaze on cooled bread and enjoy!
