Care for some carrot bread? How about a slice with added nutrition? This recipe, which is made with sprouted whole wheat flour and real carrots, contains flaxseeds, which are rich in fiber, lignans (which contain plant estrogen and antioxidant qualities) and beneficial omega-3 fats. Sweeten it up with raw honey and dried fruits to enjoy for breakfast, a snack or even for dessert! Warm it in a toaster and lightly layer your favorite spread on top or eat it as is.
Love this recipe but not a fan of the eggs? Here are three easy-to-make egg replacers for simple swapping.
Makes 8 slices
10-oz. bag shredded carrots
3 large eggs whites
1-1/4 cups whole wheat flour
1-1/4 cups cornmeal
3/4 cup milk or dairy-free milk
1/2 cup Vitacost Organic Raw Honey
1/4 cup Simple Truth Whole Ground Flaxseed Meal
1/4 cup Vitacost Organic Raisins
1/4 cup Vitacost Organic Dried Cranberries
2 Tbsp. canola oil
1-1/2 tsp. baking powder
1/8 tsp. coarse salt
- Preheat oven to 375 degrees F. In small saucepan, pour just enough water over carrots to cover. Bring to boil and cook 5 minutes. Remove from heat, drain and cool.
- In medium bowl, combine flour, cornmeal, salt, flax meal and baking powder. In separate bowl, whip egg whites (saving one yolk) until almost stiff.
- In another bowl, mix yolk, oil, honey and milk. Add to dry ingredients and mix until combined. Fold in whipped egg whites. Add dried fruit and carrots and continue stirring (but don’t not over mix!).
- Spray 5×9 loaf pan with cooking spray. Pour batter into pan and bake 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool and cut into 8 slices.