Crunchy "indian" Carrot Loaf
From jo_jo_ba 13 years ago
- 115 minutes to make
- Serves 12
This low-fat carrot tea-cake is incredibly moist - it's for fork-type eating - and is made in one pot on the stove. A unique, crunchy touch from cornmeal and granola make this a snack you'll come back to time and again.
Ingredients
- 3 cups grated carrots shopping list
- 3/4 cup water shopping list
- 2 tbsp honey shopping list
- 2 tbsp brown sugar shopping list
- 1 cup fine cornmeal shopping list
- 1 1/3 cups unsweetened almond milk shopping list
- 1 cup flour shopping list
- 1/2 cup whole wheat flour shopping list
- 1/2 tsp baking soda shopping list
- 1 tsp baking powder shopping list
- 3/4 cup Kashi honey almond Flax granola (or your favourite granola) shopping list
How to make it
- Preheat oven to 325F, grease a loaf pan.
- In a saucepan, combine carrots and water.
- Bring to a simmer and cook, stirring occasionally, for 15 minutes - until the liquid has almost evaporated completely and carrots are falling apart.
- Reduce heat to low and mix in the honey, brown sugar, cornmeal and milk.
- Cook 2 minutes, stirring constantly. Remove from heat.
- Stir in the flours, baking soda and baking powder, then fold in the granola.
- Place on the bottom rack of the oven and bake 1 hour 25 minutes - 1 1/2 hours, until a tester yields moist crumbs but not batter.
- Cool in the pan 15 minutes before gently unmoulding.
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