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Carrot Bread with Apple Glaze

Adapted from Clean Eating magazine, November 15, 2010

This low-fat, quick bread is a perfect pick-me-up or after school snack. Add protein - and even richer flavor - with a dollop of natural, unsalted peanut or almond butter.

Makes 12 servings (1/2 inch per slice)

Olive oil cooking spray
1 1/2 cups whole-wheat flour
1 1/2 cups carrots, shredded
1/4 cup dried currants or raisins
1/2 cup NOW Real Food® Sucanat™ Cane Juice Powder*
2 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 tsp. baking soda
1/4 tsp. sea salt
1 whole egg
1 egg white
2 tbsp. Ellyndale Organics™ Extra Virgin Olive Oil*
Apple Glaze:
2 tbsp. unfiltered 100% apple juice
2 tbsp. NOW Real Food® Organic Agave Nectar*
1/2 tsp. NOW Real Food® Organic Vanilla Extract*
  1. Preheat oven to 350°F.
  2. Lightly spray an 8 x 5-inch loaf pan with cooking spray.
  3. In a large mixing bowl, combine flour, carrots, currants, sucanat, cinnamon, nutmeg, baking soda and salt; mix well. 
  4. Make a well in the center and add whole egg, egg white, oil and 3/4 cup water.
  5. Stir until flour is completely incorporated and batter is moistened.
  6. Pour batter into prepared loaf pan and bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool completely on a rack.
  8. Meanwhile, in a small bowl, combine juice, agave nectar and vanilla for the glaze.
  9. Pour glaze over top of carrot bread and serve.

Nutrients per serving:
Calories: 140
Total Fat: 3 g
Sat. Fat: 0.5 g
Carbs: 26 g
Fiber: 3 g
Sugars: 13 g
Protein: 3 g
Sodium: 220 mg
Cholesterol: 15 mg

*NOW items available at your local health food store

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