Despite the rain it's been warm the past week also. This means {atleast to me} that winter is finally over! And no more winter means that I can start planting my seeds. I started my seeds today. I'm growing peas, watermelon, dill, sunflowers, spaghetti squash, spinach and a few other things. I'm not trying to go completely wild and I'm only planting stuff that I will eat. I still need to pick up carrots, corn and a few different varieties of berries. My goal is to actually eat the things I grow. Last year I didn't use many of the vegetables that came out of my garden.
As a celebration for my new set of vegetables and the warm weather coming I made a loaf of carrot raisin bread. It was so good! I had to tear myself away from it. {I'm seriously a carbo-holic} This bread would be awesome for breakfast.
I think you need to
Carrot Raisin Bread
Adapted From: Clean Eating Magazine (/)
Serves: 8
Nutritional information follows
Ingredients
.75 cup whole wheat flour
.75 cup all pourpose flour
2 tsp baking soda
.5 T ground cinnamon
.66 cup grated apple
1 cup grated carrot
egg substitute equivilent to 1 egg
1 single serve Greek Yogurt (I used toasted coconut vanilla)
.5 cup sugar free maple syrup
Directions
- Preheat oven to 350 and spray a loaf pan
- Whisk together dry ingredients
- In a separate bowl stir together wet ingredients, carrots and apple
- Mix wet into dry
- Spoon into baking dish and bake for 40-45 minutes or until a toothpick comes out clean (mine took about an hour)
I've got big news, and A LOT of new recipes coming for you in the near future. I'm really excited to share all of it with you. Share something with me. Are you planting anything this year? Do you prefer to be indoors or outdoors?
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