Gluten-free carrot bread
100 grams of chopped carrots
1 cup of grated parmesan cheese
4 tablespoons of powdered milk
1 tablespoon of dry onion and garlic seasoning
1 teaspoon of oregano
1 tablespoon of oil (coconut or melted butter)
1 cup of rice flour or almond tea
1 tablespoon of chemical yeast
In a blender, add all ingredients except flour and yeast, and blend until smooth.
Transfer to a container, add the flour, yeast and mix well.
Transfer the dough to a greased cake tin and place in a preheated oven at 180º degrees for about 30 minutes.
Now just serve. Enjoy your food.