I am a rule driven person. Always have been and to some extent I am sure I always will be. I make rules and live within them. I have rules for eating, a set schedule for blogging, and my planner is more detailed than a Where’s Waldo book. This week I was challenged by a friend to take a look this never ending procession of self-constructed rules. Were they helping or harming me? Was I better off for my discipline or was I actually holding myself back? This was something that had never crossed my mind. Rules were good, right?
Wrong. I tend to be so dedicated to finish what I’ve set out to do that I actually end up missing out. Is my goal of finishing a blog post by a strict 1pm really worth missing out on a day at the beach? Is it really important for me to get exactly eight and a half hours of sleep every night at the expense of meeting up with a seldom seen friend?
After some good self-examination, I don’t think so. Discipline is good and productivity is great, but living is more so. Life requires flexibility, something I hate to admit, and that means giving up a rule or two in order to live it.
Take this Carrot Ginger Loaf for example; I made the rule that carrot recipes were for fall and slipped this recipe to the back of the stack. It didn’t matter that I enjoy it all year long. Rules were rules. Lucky for you, I no longer think so. Your taste buds can thank me later ;). I know mine are rejoicing.
This bread is naturally sweetened, easy to make, and packed with more veggies than you taste (thank you carrots!). Its texture is so good that you just might think there is gluten lurking around. The ginger gives it a warm flavor and a bit of a kick. Well balanced, flavorful, and oh-so satisfying.
So here is to living life through the (healthy) breaking of rules and really, really good bread.
- Wet ingredients:
- 1 tablespoon flax seed meal mixed with 2 tablespoons water
- ½ cup mashed sweet potato
- ½ cup honey
- ¼ cup olive oil
- ¼ cup alt-milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup brown rice flour
- ¾ cup sorghum flour
- ¼ cup tapioca starch
- ½ teaspoon salt
- 2 teaspoons powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
2 cups grated carrot
- Preheat the oven to 400 degrees. Spray a loaf pan with non-stick cooking spray. I like a coconut oil spray.
- In a large bowl, whisk together the dry ingredients
- Add all of the wet ingredients to a blender or food processor and blend until smooth. If the honey sinks to the bottom, you might have to stir it around a bit with a spatula to incorporate it all. Pour the wet ingredients into the dry ingredients and stir to combine. Fold in the carrots and pour into the loaf pan.
- Add the bread to the oven and immediately turn the temperature down to 350 degrees. Bake for 50-60 minutes. Remove from the oven and allow the loaf to cool in the pan for 5 minutes. Remove from the pan and cool completely on a wire rack, about 2 hours, before serving.