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Hi, friends! This will be my last guest post as an Autoimmune Wellness contributor. I hope you have enjoyed my recipes and I know you’ll have plenty more delicious and nourishing ones coming your way! Today I’m sharing a crowd-favorite from The Healing Kitchen: Baked Carrot-Banana Bread N’Oatmeal. Not only was this dish particularly comforting during my first trimester morning sickness, but it’s also really kid-friendly too, and perfect for when you’re just not craving bacon and greens in the morning.
This baked n’oatmeal is lightly sweetened with honey and raisins and has the healthy fats we rave about in the autoimmune community from full-fat coconut milk. You could even make your own crumble topping and add it during the last 10 minutes of bake time (remove the foil for that last 10 minutes, if you choose to do so!)
I wanted to leave you with some last words of encouragement as I know many of you read Autoimmune Wellness as newly diagnosed and seasoned autoimmune warriors. If I’ve learned anything the last 5 years, it’s that my gut is always right (in both a life-guiding and digestive-functioning way). If something doesn’t feel right, it’s time to pivot, reflect when you’re ready, and move forward with intuitively informed choices. For many of us, we’ve been told what to do our entire lives, from teachers to parents to bosses and the media. Take back your control, make your own rules, and let your inner guide direct you to happiness, healing and the realization of your purpose on earth.
Sending you all lots of love!
- 2 10-ounce bags shredded carrots
- 13.5 ounce can full-fat coconut milk
- 1 cup mashed yellow bananas (about 3 medium)
- ¾ cup unsweetened shredded coconut, plus more for garnish
- ½ cup raisins, plus more for garnish
- ¼ cup coconut flour
- 2 tablespoons liquid honey
- 2 teaspoons ground cinnamon
- 1 teaspoon fine sea salt
- ½ teaspoon baking soda
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine all ingredients until the shredded carrots are well coated and the ingredients are evenly mixed.
- Spoon the mixture into a 9x13-inch glass casserole dish and press down firmly with a spatula.
- Bake, covered tightly in foil, for 55 minutes or until the carrots are tender and the n'oatmeal is still moist. Let cool for 5 minutes before serving. Garnish with additional coconut and raisins, if desired.