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Ingredients
1st Carrot, graded, loosely packed, 2 cups Flax, ground, 1 Tablespoon Maple syrup, 1/2 cup Tahini, 1 Tablespoon mixed with 3/4 cup water Banana, smashed, 1/3 cup (about 1 banana) Vanilla extract, 1 teaspoon Apple cider vinegar, 1/2 teaspoon Lemon zest, 2 teaspoons 2nd Whole wheat flour, 1.5 cups Cinnamon, ground, 2 teaspoons Ginger, ground, 1/2 teaspoon or 1 heaping Tablespoon of finely graded fresh ginger. Baking powder, 2 teaspoons Baking soda, 1/2 teaspoon Salt 1/4 teaspoon 3rd Raisins, 1/2 cup Walnuts, chopped, 1/2 cup |
Directions
Preheat the oven to 350F Soak the raisins for about 10 minutes. (I like to soak them in 3/4 cup of hot water then use the water to mix with the tahini. No sense in wasting nourishment or flavor) Mix the 1st ingredients together and let set for a couple of minutes. In another bowl whisk together the 2nd ingredients. Pour the wet ingredients over the dry and stir until combined. Fold in the raisins and walnuts. Pour into a lightly oiled 4"x 8"x 3"bread pan or an 8"x8" square pan Cook at 350F for 45 minutes. Remove from the oven and let cool in the pan for 10 minutes before removing. |