I know what you’re thinking – we’ve just stepped out of the holiday season three seconds ago, so what is this crazy woman thinking by posting a cake recipe?! But this is more a bread than it is a cake and it’s actually on quite a healthy side of the spectrum, too. So you’re allowed – encouraged, even – to munch on this goodness for breakfast. And since plopping a bunch of batter in a bread tin makes for the easiest baking endeavor, you’ll be securing a breakfast for quite a few days in just a few minutes.
Have I already convinced you to try out this recipe? I sure hope so, because this bread is not only easy and simple to make, it’s also delicious.
INGREDIENTS:
(Yields 1 loaf / 3.89 EUR)
For the batter:
1 cup oat flour (0.20 EUR)
1 cup whole wheat flour (0.10 EUR)
1 cup chopped walnuts (1.00 EUR)
½ cup ground flax seed (0.27 EUR)
½ cup brown sugar (0.20 EUR)
1 tsp baking powder (0.01 EUR)
½ tsp baking soda (0.01 EUR)
Pinch of salt (0.01 EUR)
2 eggs (0.40 EUR)
1 cup yogurt (0.33 EUR)
1 tsp pure vanilla extract (0.03 EUR)
4 tbsp butter, melted (0.53 EUR)
2 cups shredded carrots (0.33 EUR)
1 cup raisins (0.40 EUR)
Additional:
Butter for greasing the pan (0.07 EUR)
METHOD:
Preheat oven to 180°C. Grease a bread pan with butter, coat with parchment paper and set aside. If you don’t have any oat flour – fear not. Just pulse regular rolled oats in a food processor to desired consistency. Remove the oat flour, then use the same food processor to chop up walnuts and shred your carrots. We’re taking the lazy route.
