Zucchini-Carrot Breaad or Muffins

[Guest guest]

* Exported from MasterCook *

 

Zucchini-Carrot Bread or Muffins

 

Recipe By :Vegan Delights - Jeanne Marie Martin

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Wet ingredients:

1/2 cup cooked quinoa* (2 1/2 to 3 T dry makes 1/2

cup cooked)

1/2 cup finely grated zucchini -- towel dried

1/2 cup finely grated carrot -- well packed

1/2 cup crushed pineapple -- drained

3/4 cup maple syrup or fruit juice concentrate

1/4 cup natural light oil

1/2 cup apple, pear, or peach juice

1 to 2 teaspoons vanilla extract

optional: 1/2 cup raisins or chopped nuts

Dry ingredients:

2 cups kamut flour or 1 1/4 cups whole wheat

flour and 3/4 cup unbleached white flour

or whole wheat pastry flour

3 to 4 teaspoons no-aluminum baking powder

1/4 teaspoon sea salt

 

Cook the quinoa for 18-20 minutes. Preheat the oven to 350F. Mix all the wet

ingredients together in one bowl. In a separate bowl, sift the flour, baking

powder, and salt together. Lightly oil a bread or loaf pan, line just the

bottom with wax paper and oil the top of the paper as well. Lightly flour the

pan and shake out the excess flour. Add the dry ingredients to the wet and mix

completely. The batter will be slightly stiff but stirrable. Scoop it into the

pan immediately and shape it untiil it is smooth on top and even in the corners.

Bake for about 55-60 minutes until lightly browned and a toothpick comes out

clean. Cool for about 15 minutes before cutting and removing from the pan. For

muffins, bake at 375-400F for 20-40 minutes until browned.

 

*Millet or another grain may be used instead of quinoa.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 88 Calories; trace Fat (1.0% calories

from fat); 1g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

471mg Sodium. Exchanges: 1 1/2 Fruit.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0