Carrot Bread

This was one of those “snow day” recipes.

  • 2 1/2 c. whole wheat flour
  • 1 c. all purpose flour
  • 1 tsp salt
  • 4 tsp baking powder
  • 1 tbsp cinnamon
  • 1 tsp clove powder
  • 3 tbsp ground flax
  • 1/2 c. hemp oil (or other)
  • 1 tbsp lemon zest
  • 1 3/4 c grated carrot
  • 1 tbsp grated ginger (or sliced .5mm on a mandoline, yummy)
  • 2-3 tbsp maple syrup
  • 1 c. chopped pecans
  • 1/2 c. dried cranberries
  • 4 tsp molasses
  • 1 1/4 c. chopped pear (about one)
  • enough apple juice to make a thick batter

Mix all dry ingredients first and then add the oil and rub in to the four with your fingers (add all the love you can). Meanwhile cook the 3 tbsp of flax in a small pot with 1/2 c and one tbsp water. Let this simmer for 5-7 minutes until the flax gets really gooey. Then let it cool while you work on the rest of the recipe. Put all the wet ingredients (minus apple juice) including the fruit and nuts into a bowl and mix well. Add the dry ingredients and mix. Add enough apple juice to make a thick batter. Put ingredients into two well greased bread pans. Bake at 350 for one hour.

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