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Banana Carrot Bread

2 cups Gluten free flour (1/4 cup potato fl, ¾ cup quinoa fl, ½ cup brown rice fl, ½ cup tapioca fl)
2 tsp Baking powder
2 tsp Baking soda

1/2 cup Agave nectar
3 Tbsp Oil
1 tsp Vanilla
1 cup Mashed bananas
1 cup Grated carrots
¼ cup Lemon juice (freshly squeezed)
Zest of one lemon

½ cup Chopped dried apricots
½ cup Chopped raw almonds

Preheat oven to 350°, line loaf pan with parchment paper.
Mash bananas with rest of wet ingredients, Mix the dry ingredients and combine the two mixtures.  Fold in the nuts and apricots.  Fill Loaf pan and bake for about 30 min and test with toothpick.  May need longer at lower temperature (additional 10 min at 250°).

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