Hmm…I’m still thinking about this one. Quite unique. The cornmeal creates an interesting texture and twist on flavor for this mildly sweet, high-fiber bread.
(This recipe was taken from Tosca Reno’s The Eat-Clean Diet Cookbook.)
- 1 lb loose sweet carrots, peeled and grated
- 1 1/4 cups whole-wheat flour
- 1 1/4 cups cornmeal
- Pinch seat salt
- 1/4 cup flax meal
- 1 1/2 tsp baking powder
- 3 egg whites
- 1 yolk
- 2 Tbsp canola oil
- 1/2 cup organic honey
- 3/4 cup skim milk or low-fat soy milk
- 1/4 cup raisins
- 1/4 cup dried cranberries
- Cooking spray
- Preheat oven to 375 degrees.
- In a small saucepan place carrots and enough water to just 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, salt, flax meal, and baking powder.
- In another bowl, whip egg whites until stiff.
- In a small bowl put egg yolk, oil, honey and milk. Mix well. Add to dry ingredients and mix until just combined. Add dried fruits 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. Makes 10 servings, more or less depending on how thick you slice the bread.
I used soy milk instead of skim milk. Also, I ground flax seeds in a coffee grinder for the flax meal and ground wheat kernels in a mill for the whole-wheat flour. My bread turned out tougher than I think it should have been. Had I used skim milk or processed wheat flour, the bread might have turned out softer. Also, based on the instructions, I may have over-mixed it.
The jury is still out on this recipe. It is so different that I think my taste buds and stomach are still processing it. I will say this in favor of the carrot bread, it is definitely filling. It doesn’t take much to satisfy and sustain the body.