Friday, January 13, 2012

Healthy Carrot Cranberry Bread

by Deborah Fisher

Prep Time: 20-25 Minutes

Cook Time: 35 minutes

Keywords: bake spelt walnuts cranberries carrot

Ingredients (8 servings)

  • 2 cups finely grated carrot, unpacked
  • 1 tbsp ground flax seed
  • 1/2 cup agave nectar
  • 3/4 cup almond milk
  • 1/3 cup light extra virgin olive oil
  • 1.5 tsp pure vanilla extract
  • 1/2 tsp apple cider vinegar
  • 2 tsp freshly grated lemon zest
  • 1.5 cups whole grain spelt flour
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup cranberries soaked for 10 minutes & drained
  • 1/4 cup toasted walnuts, chopped


Preheat oven to 350F and spray a loaf pan with coconut oil spray

Wet Ingredients

In a medium bowl, mix together the grated carrot, ground flax, agave nectar, almond milk, oil, vanilla, vinegar, and lemon zest. .

Dry Ingredients

In another bowl, whisk together the spelt flour, cinnamon, ginger, baking powder & soda, and salt. Pour the wet ingredients over the dry ingredients and stir until just combined

Fold in the cranberries and chopped walnuts.

Pour into prepared pan and bake at 350F for 35 minutes or until a toothpick comes out clean.


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