Recipes

INGREDIENTS:

CARROT BREAD

• Olive oil cooking spray
• 1 1/2 cups whole-wheat flour
• 1 1/2 cups carrots, shredded
• 1/4 cup dried currants or raisins
• 1/2 cup Sucanat
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 whole egg
• 1 egg white
• 2 tbsp olive oil

APPLE GLAZE

• 2 tbsp unfiltered 100% apple juice
• 2 tbsp raw honey
• 1/2 tsp real vanilla extract

INSTRUCTIONS:

1. Preheat oven to 350°F. Lightly spray an 8 x 5-inch loaf pan with cooking spray.
2. In a large mixing bowl, combine flour, carrots, currants, Sucanat, cinnamon, nutmeg, baking soda and salt; mix well. 
3. Make a well in the center and add whole egg, egg white, oil and 3/4 cup water. Stir until flour is completely incorporated and batter is moistened.
4. Pour batter into prepared loaf pan and bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a rack.
5. Meanwhile, in a small bowl, combine juice, honey and vanilla for the glaze. Pour over top of carrot bread and serve.