Sunday, January 11, 2009

Cinnamon Apple Carrot Flax Bread

I had a craving for something sweet, warm and chewy for breakfast but I have that New Year's-watching-the-calores thing I just made up this quick bread recipe on the spot using all healthy ingredients that I already had lying around. How can you go wrong with shredded vitamin-rich apples and carrots, high-fiber flax meal and whole wheat flour, and metabolism-boosting spices like cinnamon and ginger? It came out super moist and tastes like it should be sinful. But it isn't. :)

Cinnamon Apple Carrot Flax Bread

1 cup whole wheat flour
½ cup white flour
¼ cup flax meal
1 tsp. ground cinnamon
½-1 tsp. ground ginger
1½ tsp. baking soda
1 tsp baking powder
½ tsp salt
1 peeled & grated apple
1 grated carrot
1 egg
1 cup packed brown sugar (light or dark)
¼ cup oil
3/4 cup buttermilk (or sour cream or yogurt)
1 tsp vanilla
Topping (optional): a little shredded coconut or a sprinkle of cinnamon flax sugar

1. Sift together first 8 ingredients into a large bowl. Stir with a whisk to combine. Stir in the grated carrot and apple.

2. In another bowl, cream together eggs, sugar, oil, buttermilk and vanilla.

3. Stir dry mix into the wet mix and combine well.

4. Grease only the bottom of a loaf pan and add batter to pan. Spread out evenly. Sprinkle optional coconut or cinnamon flax sugar on the top.

5. Bake in the center rack of the oven on 350 degrees for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

6. Let it cool off. Schmear it with lotsa butter (for spreading on toast and stuff, I really like Soy Garden brand butter) and eat it up!


Jessica Martiele said...

I totally want to try this; I've been looking for a way to use flax in our diet, and wanted to add to my quick bread recipes, and so I'll definitely have to try this. Brilliant! Thanks!!!

flappergirl said...

Hey Jessica!
Let me know how this turns out for you! Yeah I agree, flax rocks. You can pretty much add 3 heaping tablesppons to any bread or muffin recipe. It will also add moisture to the end product. :)

According to the side of Bob's Red Mill flax meal bag, you can use it as an oil and egg substitute in baking. Haven't tried it yet (if you do, please let me know how it comes out!) Here's what it says:

Use one and a half cups of meal to replace a half cup of butter in any recipe. Further, 1 tablespoon of meal with 3 tablespoons of water can replace an egg.

Happy flapperflaxing! ;)

Blog Design by Delicious Design Studio