I baked today, after so many months! Ever since Anishka started crawling, i have had no time to bake or make something different. With her growing older(17 months now), and more understanding, its become a bit easier to do some cooking! So I decided to bake today! Made this carrot walnut coconut bread that even she could eat. She devoured it :)
Its made out of wheat and all purpose flour making it healthier. You could even substitute the white sugar for brown sugar, giving it more flavor and depth.
Ingredients:
Vegetable oil cooking spray
3 medium carrots (7 ounces), thickly sliced
1/2 cup walnut halves
1 cup wheat flour
1/2 cup all-purpose flour
1/2 cup dessicated coconut
1 teaspoon baking soda
1 teaspoon freshly grated nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
2 large eggs
1 cup sugar
1/4 cup vegetable oil
1/4 cup low-fat buttermilk
Method:
Preheat the oven to 350°. Spray a 9-by-5-inch loaf pan with cooking spray. Bring a medium saucepan of water to a boil. Add the carrots and boil over moderately high heat until tender, about 15 minutes. Drain and mash the carrots with a potato masher. Let cool.
Meanwhile, in a pie plate, toast the walnuts for about 7 minutes, or until lightly browned. Let cool, then coarsely chop.
Sift both the flours with the baking soda, nutmeg, cinnamon and salt. In a large bowl, whisk the eggs with the sugar until pale yellow. Whisk in the oil and buttermilk. Stir in the carrots, coconut and walnuts, then stir in the flour mixture until blended.
Pour the batter into the prepared pan and bake for 50 minutes, or until risen and a cake tester inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes, then turn it out onto a rack to cool completely.
Its made out of wheat and all purpose flour making it healthier. You could even substitute the white sugar for brown sugar, giving it more flavor and depth.
Ingredients:
Vegetable oil cooking spray
3 medium carrots (7 ounces), thickly sliced
1/2 cup walnut halves
1 cup wheat flour
1/2 cup all-purpose flour
1/2 cup dessicated coconut
1 teaspoon baking soda
1 teaspoon freshly grated nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
2 large eggs
1 cup sugar
1/4 cup vegetable oil
1/4 cup low-fat buttermilk
Method:
Preheat the oven to 350°. Spray a 9-by-5-inch loaf pan with cooking spray. Bring a medium saucepan of water to a boil. Add the carrots and boil over moderately high heat until tender, about 15 minutes. Drain and mash the carrots with a potato masher. Let cool.
Meanwhile, in a pie plate, toast the walnuts for about 7 minutes, or until lightly browned. Let cool, then coarsely chop.
Sift both the flours with the baking soda, nutmeg, cinnamon and salt. In a large bowl, whisk the eggs with the sugar until pale yellow. Whisk in the oil and buttermilk. Stir in the carrots, coconut and walnuts, then stir in the flour mixture until blended.
Pour the batter into the prepared pan and bake for 50 minutes, or until risen and a cake tester inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes, then turn it out onto a rack to cool completely.
