Today I’m attempting a variation of my friend Miyuki’s Vegan Carrot Bread that I fell in love with and ate most of. Her recipe is great on its own but I wanted to really ginger-it-up and add some wheat germ, oatmeal and flax seed.
The recipe I started from is:
Miyuki’s Slow-Bake Carrot Loaf
2 cups wheat flour
1 cup tightly packed brown sugar
1 tbs cinnamon
2 tsps baking powder
½ tsp baking soda
½ tsp salt
3 cups grated carrot (about 3 moderately sized carrots)
¾ cup vegetable oil
¾ cup orange juice
1 cup raisins
1 cup chopped walnuts
What I added was:
1/4 cup wheat germ
1 tbs flax seed
2 tbs oatmeal
1/2 cup apple sauce
1 tbs honey
1 tbs shredded coconut
2 tbs pressed ginger juice mixed with some of the grated bits
2 tbs diced candied ginger
1 tbs molasses
And I substituted pineapple papaya juice for the orange juice.
Bake at 350 degrees for about an hour (check it by putting a knife through the middle and seeing if it’s still doughy)
Really I give all the credit for this recipe to Miyuki cause it’s pretty much perfect as is, I just wanted to hippie it up a bit more, San Francisco style. I sprinkled wheat germ on top of the dough when I put it in the oven and that was one of my favorite parts, it gets all crispy and has a great flavor and texture.
THIS TURNED OUT SO GOOD YOU GUISE
It’s really spicy and gingery and light and soft. I have already eaten two big pieces. Oh goddddd. Last time I ate this bread I made a fried egg and dipped it in the warm runny, salty yolk. That may sounds weird but it was SO GOOD. Just because this is really a pretty lightly sweet bread, it’s like a sweeter toast. Oh man I love this stuff, hope you do too.
Ashley, the nerdy foodie - Recipes & Food Porn 
You must be logged in to post a comment.