gluten free carrot bread (the slow-cooker way…)

I had to defrost my big freezer last week and I found several containers of (cooked) carrot pureé that I needed to use. Made me decide to experiment with my gluten-full carrot bread recipe using GF flours. I also had heard talk of baking quick breads in the crockpot, so I wished to try that as well.I mixed the dry ingredients into a large bowl:

• 1 1/2 c. GF flour
• 1 T. psyllium
• 1 t. baking soda
• 1/2 t. kosher salt
• 1 t. cinnamon
• 1/4 t. nutmeg

In the mixer, I blended the following:

• 2 eggs, beaten
• 1/2 c. sour cream or plain yogurt
• 1/2 c. honey (I actually used half molasses & half honey this time)
• 1 c. carrot pureé

Stirred the dry ingredients into the liquids.Scraped the batter into my prepared loaf pan.Placed it in the crockpot & covered with a few layers of paper towels under the lid (to absorb the steam droplets that collect on the underside of the lid…) Set it on the “high” setting and walked away for about 3 hours. Smelled so wonderful I had a hard time letting the bread cool.Very nice texture.Awesome with cream cheese!