Carrot And Currant Pan Bread Recipe
Ingredients
| Carrots | 1 Cup (16 tbs), shredded | |
| Buttermilk | 1 Cup (16 tbs) | |
| Rolled oats | 3 Ounce | |
| Apple juice concentrate | 1/2 Cup (16 tbs), frozen | |
| Currants | 1/2 Cup (16 tbs), dried | |
| Egg | 1 Large | |
| 2 tablespoons plus 2 teaspoons vegetable oil | ||
| 3/4 cup whole-wheat flour | ||
| Wheat germ | 3 Tablespoon | |
| 1 teaspoon double-acting baking powder | ||
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Ground cloves | 1/2 Teaspoon | |
Directions
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.
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.
Chef
