Oat Flour Carrot Bread

This picture brought to you by dropping the entire loaf on its way out of the oven, thereby losing the top layer. Who is in charge of the photography around here???

Another low-FODMAP recipe for the toddler, and this one packs a good amount of hidden carrots inside! I worked from this recipe from Flavor the Moments. I swapped the coconut oil for vegetable oil (easier), coconut sugar for brown sugar (I had no coconut sugar), skipped the ginger and nutmeg and coconut and walnut (toddler), and upped the carrot content (nutrition). I also added a little bit of flour (Bob's Red Mill 1-1 gluten free flour) to make sure it would bake ok, since I had added extra carrots and I was also turning a muffin recipe into a bread. It was DELICIOUS, even with all of my changes.

This will be a staple around here.

The Recipe:

1/3 c vegetable oil

3/4 c brown sugar (could probably get away with less)

2 eggs

3/4 c almond milk

1 tsp vanilla extract

2 c oat flour

1/3 c flour (gluten free if necessary)

2 tsp baking powder

1 tsp cinnamon

1/4 tsp baking soda

1/4 tsp salt

3 c carrots, grated (I used 5 medium-small carrots)

Combine wet ingredients, then add the dry ingredients and mix well.
Pour into a greased loaf pan.
Bake at 350 for 1 hour.

The Verdict:

Overall grade: A

Overall reason: DELICIOUS! And I think it'll still be good with a bit less sugar next time.

Time to prepare: 10 minutes, plus 1 hour to bake

Toddler response: After a 3-hour hunger strike (a "more bananas or NOTHING" strike), this was the thing he was willing to eat.

Comments

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Red lentil dal

Cucumber salad is key. This dal is perfect. Most of us took seconds, and I'm really excited to eat the last portion that's sitting in the fridge right now. The accompanying salad is really great for adding texture, crunch, and acidity to the meal. I wouldn't skip it. I got it from Tea for Turmeric and prepared it pretty much as written, but doubled and with none of the optional ingredients. This recipe doesn't mention any seasoning/dressing on the salad, but adding lemon and salt to it really brightened things up. The Recipe: (from Tea for Turmeric) 2 c red lentils splash of avocado oil 2 tsp cumin seeds 2 small onions, finely chopped 1 inch ginger, grated 4 small tomatoes, chopped 2 thai chilies, minced 2 tsp cumin powder 2 tsp coriander powder 1 tsp cayenne 1 tsp turmeric 2+ tsp kosher salt 2 tsp lemon juice 1/2 c cilantro, chopped For serving: basmati rice and plain yogurt Salad ingredients: 1/2 english cucumber, sliced 10 cherry tomatoes, quartered 1/4 onion, slic...

Vietnamese Curry Stir-Fry

When I get the recipe just right, I'll go to the effort of adding fried shallots on top. I'm back to my on-and-off mission of trying to make a stir-fry as delicious as the shrimp I used to get at Pho Grand in St. Louis during college. It was called "cari tom" but it definitely wasn't a coconut milk type of curry, and they ALSO have a separate listing on their menu for "cari tom dac biet" which includes "coconut milk sauce" in their description. So I'm pretty sure it was just a stir-fry that had curry flavors in it? I got myself a big container of Vietnamese curry powder and I'm going to keep experimenting. This is the closest I've come so far. Changes for the future: - More oil and sugar, restaurant style - A blend of fish sauce and soy sauce, instead of just soy sauce - Fried shallots on top The Recipe (adapted from Veggie Anh ): 3 tb fresh lemongrass, chopped 4 cloves garlic, minced 1 Thai chili, minced 1 pinch salt 2 tb avoc...

Adventures of a healthy-ish pseudo-foodie

Search This Blog