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Carrot And Currant Pan Bread

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  Shredded carrots 1 Cup (16 tbs)
  15% buttermilk 1 Cup (16 tbs)
  Rolled oats 3 Ounce
  Frozen apple juice concentrate 1⁄2 Cup (8 tbs), thawed
  Dried currants 1⁄2 Cup (8 tbs)
  Egg 1 Large
  Vegetable oil 8 Teaspoon (2 Tablespoons Plus 2 Teaspoons)
  Whole wheat flour 3⁄4 Cup (12 tbs)
  Wheat germ 3 Tablespoon
  Double acting baking powder 1 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground cloves 1⁄2 Teaspoon

1. In medium bowl, combine carrots, buttermilk, and oats; set aside 1 hour.
2. Meanwhile, in small saucepan, combine juice concentrate and currants; bring to a boil. Remove from heat and set aside.
3. Preheat oven to 375°F. Spray an 8-inch square pan with nonstick cooking spray; set aside.
4. In small bowl, beat egg and oil; pour into oat mixture. Add remaining ingredients and currants with juice; stir well.
5. Pour into prepared pan; spread to make even layer. Bake until lightly browned and cracked on top, 25 to 30 minutes. Cool in pan on rack. Cut into squares.

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