Sunday, October 17, 2010
Coconut Carrot Bread
1/4 c. unsweetened applesauce
1/2 c. honey
1 t. vanilla
1 1/2 c. whole wheat flour
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
1 1/2 t. cinnamon
1/4 t. nutmeg
1 1/2 c. carrots (about 3 medium), grated
1/2 c. unsweetened coconut flakes (plus a little extra for the top)
1/2 c. walnuts
Preheat the oven to 350 degrees Farenheit. Put the walnuts in a small skillet and toast over low heat.
Meanwhile, in a large bowl, whisk the olive oil and honey together, then add the applesauce, whisking to combine. Add the eggs and vanilla and whisk until well incorporated.
In a medium-sized bowl, add the dry ingredients - whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg - and whisk with another whisk or a fork until well combined.
Chop the walnuts into small pieces when they are done toasting. Add the grated carrots and cocunut flakes to the wet ingredients and stir with a spoon. Add the dry ingredients and stir just until incorporated. Fold in the walnuts.
Pour the batter into a greased 9'' loaf pan and top with some more of the coconut flakes. Bake in the preheated oven for approximately 55 minutes, or until a toothpick inserted into the center comes out relatively clean.