Carrot cake loaf
It's become a little tradition that my husband makes me a cake for my birthday. Last year it was a red velvet cake with beets for coloring (which was unreal!), but this year I didn't have that option, as I'm on the GAPS diet. Honestly, I wouldn't have minded breaking the diet for a slice of rich cake, but the truth is that my stomach isn't quite back to normal since my trip to Athens, where I ate baklava, and other traditional dishes that were not on the diet. For that reason, this year he decided to make a more savory carrot cake loaf, and it did just the trick. Gluten free, and made with cooked carrots, this was easy on the stomach, but still tasted indulgent.
This is the recipe from Real Food Forager that he used, and he subbed 1 cup raisins for dates and used homemade almond butter instead of pecan butter.
PS- More recipes here.