The "Carrot Bread with Cranberries
& Walnuts" (page 406) wraps up the section of Quick Breads
in the Breads chapter of this book. I do
believe this was a case of saving the best for last. I opted to make muffins
instead of a loaf, a suggestion in the recipe head notes, and these were among
the tastiest muffins I've ever made. Not so long ago, it would have been hard
to convince me that a muffin containing no oil, dairy, or white flour could be
so tender and moist, but I've been perfecting my skills when adapting recipes
to this way of eating, and it's finally paying off. Any baked good containing
fruit or vegetables will have a boost when it comes to staying moist, so the
carrots and cranberries in this recipe helped with that. Spiced with cinnamon,
allspice, and ginger, sweetened with brown sugar, and using applesauce instead
of oil, all combined to make these muffins fruity and delicious. I will
definitely be making these in the future, both as loaf bread, and as muffins.
Keeping it "McDougall Friendly"
checklist:
- Use a nonstick loaf or muffin pan, or if making muffins, line the
cups with paper liners.
- Use whole wheat pastry flour instead of all-purpose (white) flour.
- Use ½ cup applesauce in place of the 1/3 cup oil.
Is there any way this blog will continue in the future? I sure miss it.
ReplyDeleteHi Joy! Thank you so much for your kind comment, I really appreciate hearing that you miss my posts. I never intended to drop this project, it just keeps dropping down on my priority list. Perhaps now is the time to move it to the top, especially knowing there is someone (at least one!) out there who enjoys this blog. :-)
DeleteIf you, or anyone else, ever felt like it, you could send me suggestions for what recipe to test next; that would definitely inspire me to get the ball rolling again.
Stay tuned...I'm thinking a new recipe might be coming to this site soon!
Again, thank you for your nice comment, and taking the time to stop by!