Carrot Bread
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 225.8
- Total Fat: 5.9 g
- Cholesterol: 15.3 mg
- Sodium: 119.3 mg
- Total Carbs: 41.0 g
- Dietary Fiber: 4.6 g
- Protein: 5.7 g
View full nutritional breakdown of Carrot Bread calories by ingredient
Introduction
Enjoy this healthy bread as a delicious treat for breakfast or dessert. From the Eat-Clean Diet Cookbook Enjoy this healthy bread as a delicious treat for breakfast or dessert. From the Eat-Clean Diet CookbookNumber of Servings: 12
Ingredients
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1 lb (454 gms) carrots, peeled and grated
1 1/4 C (300 mL) whole wheat flour
1 1/4 C (300 mL) cornmeal
1/4 C (60 mL) flaxseed meal
1 1/2 tsp (8mL) baking powder
pinch of sea salt
3 egg whites
1 egg yolk
2 TBSP (30 mL) canola oil
1/2 C (125 mL) organic honey
3/4 C (180 mL) fat free organic milk
1/4 C (60 mL) raisins
1/4 C (60 mL) dried cranberries
1/4 C (60 mL) walnuts, chopped
Directions
Preheat oven to 350 degrees F (190 degrees C).
In a small saucepan place carrots and enough water to cover them. Bring to a boil and cook for 5 minutes. Remove from heat, drain, and let cool.
In a medium mixing bowl place dry ingredients (flour, cornmeal, flaxseed meal, baking powder, salt).
In another bowl, whip egg whites until stiff.
In a small bowl put egg yolk, honey, and milk. Mix well, Add to dry ingredients and mix until just combined. Add whipped egg whites and fold until just combined. Add dried fruit, nuts, and cooked carrots and mix until just combined. Do not over-mix or loaf will be tough.
Prepare a 5 x 9 inch loaf pan with cooking spray. Pour batter into loaf pan and bake for 60 minutes or until cake tester comes out clean.
Note: The original recipe did not include nuts and called for 10 servings. I added in the nuts and changed the recipe to 12 servings.
The nutritional data per recipe in the book:
calories 288, calories from fat 53, protein 6 g, carbs 53 g, dietary fiber 6 g, sugars 23 g, fat 5 g, sodium 67 mg
Number of Servings: 12
Recipe submitted by SparkPeople user BONNIEBELLE2.
In a small saucepan place carrots and enough water to cover them. Bring to a boil and cook for 5 minutes. Remove from heat, drain, and let cool.
In a medium mixing bowl place dry ingredients (flour, cornmeal, flaxseed meal, baking powder, salt).
In another bowl, whip egg whites until stiff.
In a small bowl put egg yolk, honey, and milk. Mix well, Add to dry ingredients and mix until just combined. Add whipped egg whites and fold until just combined. Add dried fruit, nuts, and cooked carrots and mix until just combined. Do not over-mix or loaf will be tough.
Prepare a 5 x 9 inch loaf pan with cooking spray. Pour batter into loaf pan and bake for 60 minutes or until cake tester comes out clean.
Note: The original recipe did not include nuts and called for 10 servings. I added in the nuts and changed the recipe to 12 servings.
The nutritional data per recipe in the book:
calories 288, calories from fat 53, protein 6 g, carbs 53 g, dietary fiber 6 g, sugars 23 g, fat 5 g, sodium 67 mg
Number of Servings: 12
Recipe submitted by SparkPeople user BONNIEBELLE2.
Member Ratings For This Recipe
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