High Protein Carrot + Walnut Bread
For the longest time I have wanted to create a seasonal variation of my all time favorite recipe High Protein Apple Cinnamon Bread. Well friends, this is it. Introducing the carrot walnut version!
Just like its predecessor, this bread is delicious, satiating, nutritious, and not overly sweet. Give it a try, I am certain that you and your entire family will love it.
Ingredients
1 flax egg (1 TBS ground flaxseed + 2 TBS water)
⅓ cup (heaping) red lentils
2 cups water
½ cup almond flour
¼ cup unsweetened apple sauce
⅓ cup jaggery (or brown sugar)
¼ cup sunflower or safflower oil
1 tsp cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
a pinch of Himalayan mineral salt
1 tsp vanilla
1 ¼ cups Einkorn Flour
1 tsp baking soda
1 cup shredded carrots
¼ cup raisins
¼ cup walnuts
Cinnamon and sugar for sprinkling on top
Method
Preheat the oven to 350º. Grease an 8” loaf pan. Prepare the flax egg by whisking together the ground flax seed and water. Set aside.
Wash the lentils well (at least three times). Place the lentils in a medium saucepan with 2 cups of water. Cover and bring to a boil. Crack the lid, reduce heat, and simmer for 5 minutes. Drain. You should have ~1 cup of cooked lentils.
To the bowl of the food processor add the cooked lentils, almond flour, apple sauce, jaggery, oil, and flax egg, and process until smooth.
Add the cinnamon, cloves, nutmeg, salt, vanilla, flour, and baking soda. Process until well combined. Transfer to a mixing bowl.
Fold the shredded carrots, walnuts, and raisins into the batter. Pour the batter into the loaf pan, using a spatula to spread it evenly. Sprinkle with cinnamon and sugar.
Bake for 37 minutes or until a toothpick inserted into the center comes out clean.
NOTE: Alternatively, you can make muffins with this batter. Follow the recipes as is and bake for 20-25 mins at 375º.
makes one loaf or 10-12 muffins.
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Photo curtsey of The Kitchen Magpie.
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