| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | Fruit, Culinary he | 12 | servings | |
INGREDIENTS
| 1 | c | Carrot; grated |
| 1 | c | Seedless raisins |
| 3/4 | c | Honey |
| 1 | ts | Cinnamon |
| 1 | ts | Allspice |
| 1/2 | ts | Ground nutmeg |
| 1/4 | ts | Cloves |
| 2 | tb | Margarine |
| 1 1/2 | c | Water |
| 1 1/2 | c | Whole wheat flour |
| 1 | ts | Baking soda |
| 1/2 | c | Wheat germ |
| 1/2 | c | Walnuts; chopped |
INSTRUCTIONS
Preheat oven to 300 degrees F. Cook carrots, raisins, honey, margarine and spices in the water for 10 minutes, then allow to cool. Mix together the flour, baking soda, wheat germ, and walnuts and combine with other ingredients. Pour into two small well-greased loaf pans. Bake for 45 minutes. Each piece: 200 cals, 14% cff; 3.5g fat, 3.7g fiber. Variation: substitute dried cranberries for the raisins. Source: culinary hearts cuisine (key's expert/kitchen gourmet (sw)) Recipe by: Sue Cochran, CHC* Posted to EAT-LF Digest by Pat_H <kitpath@earthlink.net> on Nov 07, 1999, converted by MM_Buster v2.0l.
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