kenza’s carrot cupbread

inspired as usual,

by the sweet simplicity of la tulipe,

i decided to stir together the savory carrot cake,

(with slight vegan and gluten-free variations)

which baked into moist little nutty cupbreads,

savoury bread baked like cupcake? = cupbread!

a perfect snack to gobble while chatting with friends (especcially when sitting with a lovely yogi friend looking out the window at the sunshine!!)

carrot cupbreads

makes 12 cupbreads

recipe veganized and gluten-free-ized from cuisinetulipe


1 cup gluten-free flour mix (plus 1 teaspoon xanthum gum)

1 teaspoon baking powder

2 flax-‘eggs’ (grind 2 tablespoons flaxseeds in the blender until powdery, then add 6 tablespoons water and blend. let sit for a mo until gummy)

1/4 cup olive oil

3/4 cup fresh orange juice

some salt and pepper (and a splash of agave syrup to cut the bitterness of the gluten-free flour)

100 grams walnuts (ground finely)

100 grams carrot (steamed and grated)

a little bit of almond milk

some chopped dates, and a few whole walnuts


mix the flour and baking powder in large bowl

add the flax ‘eggs’, then oil, juice, seasonings. mix well.

stir in the walnuts and carrots and dates.

pour into oiled muffin tins and brush with almond milk.

press a whole walnut into the top of each cupbread.

bake for 45 minutes* on 180C

*i know this seems too long, but i think the gluten-free flour extended baking time. in the end, they fell quite drastically when they came out of the oven… ahh, the constant challenge of gluten free baking!

tashakor kenza!


One Response

  1. too kind of you! merci! and you made a nice recipe out of it. the photos are great! have a lovely week. kenza

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