Breakfast Bread with Carrots and Raisins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Healthy, diabetic-friendly breakfast or snack bread. Ingredients:
1 1/3 cups whole wheat flour |
3 tablespoons wheat germ |
1/2 teaspoon baking soda |
1/2 teaspoon baking powder |
2 teaspoons ground cinnamon |
1/2 teaspoon ground ginger |
1/3 cup fat free yogurt, plain |
1/3 cup apple juice, unsweetened |
2 teaspoons vanilla |
1 teaspoon canola oil |
1 tablespoon honey |
2 egg whites |
1/2 cup grated carrots |
1/3 cup raisins |
1 nonstick cooking spray |
Directions:
1. Preheat oven to 350 degrees F.
2. Sift together the wheat flour, wheat germ, baking soda, baking powder, cinnamon, and ginger. Set aside.
3. Mix the yogurt, apple juice, vanilla extract, oil, honey, egg whites, and carrots in a separate bowl. Mix thoroughly.
4. Mix the dry ingredients with the wet ingredients.
5. Add the raisins and fold together until blended. Do not over mix.
6. Spray 2 small loaf pans or one medium loaf pan with non-stick spray and fill each pan 3/4 full with the batter. Place on the center rack of the preheated oven and bake 40 minutes. The bread is done when a toothpick inserted in the center of the loaf comes out clean. Cool on a wire rack for 15 minutes. Makes 10 servings.
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