Wednesday, August 27, 2014

Carrot Walnut Bread

This carrot bread has no sugar and no oil. Naturally sweet dates and applesauce give this quick bread the light amount of sweetness it needs and keeps it incredibly moist. Plus, with 2 cups of carrots in one loaf, this bread makes a great healthy snack or dessert for anyone.

Carrot Walnut Bread
1-8" loaf plus 2 mini loaves or 6 muffins
1 1/2 cups date paste*
1 1/2 cups carrot puree*
2/3 cup unsweetened applesauce
1 tbl ener-g egg replacer whisked together with 1/4 cup water until frothy
2 tsp vanilla extract
3 cups whole wheat flour
1 tbl baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger 
1 cup toasted walnuts, roughly chopped
1/2 cup shredded carrots 

To make date puree- Soak 2 cups of pitted, dried dates in hot water for 30 minutes (or less if you have a really powerful blender). Drain the soaking liquid and add the dates to a blender along with 1/2 cup (fresh) warm water. Blend for a few minutes until it forms a smooth puree.
To make carrot puree- Blend 2 cups chopped carrots with 1/4-1/2 cup hot water until completely smooth.

Preheat the oven to 350.
Combine the date puree, carrot puree, applesauce, egg replacer and vanilla in a bowl to combine. Add the flour, baking powder, salt, cinnamon and ginger. Stir to combine into a thick batter. Stir in the walnuts and shredded carrots.
Pour into a greased 8" loaf pan and bake for 40 minutes-1 hour or until a toothpick inserted in the center comes out clean.

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