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Carrot / Coconut Bread

Scroll down to learn more about that empty pan on the right side.

I don't bake much, because it requires patience. But baking on snow days is a requirement, and I've learned that I can bake pretty good things without the hassle of measuring. Not necessarily good enough for company, but good enough for me and the hungry husband. The recipe below does contain measurements, based on this recipe from Eating Well. Mine's pretty close to it, I think.

My only changes, other than estimating all of the quantities, were replacing the oil with yogurt, omitting the raisins and allspice because I didn't have any, and adding ground flax seeds. I do include raisins in the recipe below because as I was eating it, I was thinking "this would be amazing with raisins."

Now, before sharing the recipe, here's what happened when, in my hunger, I took one of the pans straight from the oven and tried to dump out the loaf immediately without waiting for it to cool or running a spatula along the sides. Oops.

Yum.


The Recipe:
1 c wheat flour
1/2 c oats
2 tsp baking powder
2 tsp cinnamon
1/2 salt
2 eggs
1 c applesauce
1/3 c honey
2 tsp vanilla
1/4 c plain yogurt
1/4 c flax seeds, ground
2 c carrots, shredded
1/2 c unsweetened shredded coconut
1/2 c raisins
  • Combine ingredients. (One might do wet and dry ingredients separately, fold them together, and then add the last 3 ingredients. I just threw them all into a bowl and mixed.)
  • Pour into 2 bread pans
  • Bake at 350 for 50 minutes
The Verdict:
Overall grade: B+
Overall reason: Definitely tastes healthy, because it is. But it's good.
Time to prepare: 10 minutes, plus 50 for baking
Husband quote: "It's bread? It's a pile of something."

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