Archive for September, 2010

Carrot Walnut Oat Bread

Carrot Walnut Oat Bread

1/3 c. olive oil
1 Tbsp ground flax meal
1/2 c. agave nectar
1/4 c. chopped walnuts
2 eggs
2 tsp vanilla extract
1 1/2 c. shredded carrot
2 1/4 c. oat flour (oats ground in the food processor)
1/2 c. raisins or diced prunes
1/2 tsp. salt
2 tsp ground cinnamon

Preheat oven to 350 degrees and spray a muffin tin. In large bowl, combine oil, agave nectar, egg and vanilla. Stir to combine then add carrots , oat flour, walnuts, raisins, salt, cinnamon and fold ingredients until just barely combined. Place into muffin tins and bake about 50-55 min.

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Zucchini Blueberry Walnut Oat Bread

1/2 c. olive oil
1/2 c. agave nectar
1/4 c. chopped walnuts
1 large egg plus 1 egg white
2 tsp vanilla extract
1 1/4 c. shredded zucchini
1 1/2 c. oat flour (oats ground in the food processor)
1/2 tsp. salt
1/2 tsp. baking powder
1/4 teaspoon baking soda
2 tsp ground cinnamon
1 c. fresh or frozen blueberries

Preheat oven to 350 degrees and spray a loaf pan. In large bowl, combine oil, agave nectar, egg and vanilla. Stir to combine then add zucchini, oat flour, walnuts, salt, baking powder and soda, cinnamon and fold ingredients until just barely combined. Fold in blueberries. Place into loaf pan and bake about 60-75 minutes for loaf pan.

Let cool completely before slicing. The bread is really delicate when it’s warm, but will hold its structure once it’s cooled.

Makes 8 (sadly small) servings. Each:
230 calories
11 g fat
30 g carb
2.5 g fiber
4.3 g protein


Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at http://www.amyella.com
September 2010
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