Name: Carrot Corn Bread (Gluten Free)
Ingredients: 1 c Soy flour, defatted; 1 c Cornmeal; 1 c Carrots -- grated; 2 ts Baking powder; 1 ts Cinnamon; 1/4 ts Nutmeg; 1 3/4 c Water; 1/4 c Honey

It is doubtless a most joyful thought that we have redemption through the blood of our adorable Savior. But I have no less comfort in the thought that He is exalted to give repentance and remission of sins... Repentance is in every view so desirable, so necessary, so suited to honor God, that I seek that above all. The tender heart, the broken and contrite spirit, are to me far above all the joys that I could ever hope for in this vale of tears. I long to be in my proper place, my hand on my mouth, and my mouth in the dust... I feel this to be safe ground. Here I cannot err.

Charles Simeon

CATEGORY	CUISINE	TAG	YIELD
	Mexican	Breads	10	Servings

INGREDIENTS

1	c	Soy flour, defatted
1	c	Cornmeal
1	c	Carrots — grated
2	ts	Baking powder
1	ts	Cinnamon
1/4	ts	Nutmeg
1 3/4	c	Water
1/4	c	Honey

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 30
minutes at 375 degrees.
Recipe By     :
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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