Carrot Corn Bread (gluten Free)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Breads | 10 | Servings | |
INGREDIENTS
| 1 | c | Soy flour, defatted |
| 1 | c | Cornmeal |
| 1 | c | Carrots, grated |
| 2 | t | Baking powder |
| 1 | t | Cinnamon |
| 1/4 | t | Nutmeg |
| 1 3/4 | c | Water |
| 1/4 | c | Honey |
| minutes at 375 degrees. |
INSTRUCTIONS
Mix honey and water together. Add to the remaining ingredients. Pour into lightly oiled or non-stick round cake pan or 8" x 8" pan. Bake for Recipe By : From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Forbidden fruits create many jams”
Nutrition (calculated from recipe ingredients)
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Calories: 111
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 113.1mg
Potassium: 326.9mg
Carbohydrates: 21.9g
Fiber: 3.2g
Sugar: 9.6g
Protein: 6.1g