Carrot-Ginger Bread

*Chef's Note: At times, I really miss bread. But these moist and delicious muffin-sized treats make all that go away - and without the sugar, carbs and gluten! Please just be mindful of food combos and remember digestion works best when eating a) heavy protein + vegetables, or b) starch + vegetables, and not c) heavy protein + starch... Bon appetit!

what's in it:

2 egg whites (save the yolks for a sauce)
2 cups carrots, chopped 1/8 cup freshly grated ginger root
1/4 cup buckwheat groats
2 Tbsp raw cottage cheese
2 tsp roasted almond butter
1 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp ground cloves
Caviar from 2 vanilla beans
Raw butter

what to do about it:

Steam carrots for 15-20 minutes until soft. Preheat oven to 325 degrees. 

Grind buckwheat groats into a fine powder or "flour". Combine the flour, steamed carrots and all other ingredients into a food processor. Mix until well blended into a batter.

Apply some raw butter to the inside of four small 6-oz oven-safe ramekins. Then, pour the batter into each of the ramekins. Bake in oven for 20 minutes or until fully baked. (Do a toothpick test, if you'd like.) Remove from oven and let cool about 10 minutes.

Remove loaves from ramekins, and serve warm. Dress with raw butter for added flavor.

Makes 4 six-ounce loaves. 

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