Maple Cream Carrot Bread [v.]

carrot-cake

Despite my confidence that restocking my college pantry would inspire me to bake, assignments and exams swept me up and the only things I managed to make last semester were muffins and a terrible batch of spicy oatmeal cookies. The muffins were acceptable, but not post-worthy, and I don’t want to talk about the cookies. Let’s just say, don’t add spicy granola to oatmeal cookies…or at least do a better job of meshing the flavors than I did.

I’m finally back home for winter vacation, and besides practicing the art of doing nothing (also, I should really start training for the 15k I have in a couple of weeks), I’m finally with a kitchen of my own. The first thing I did when I got home was make this carrot bread. It’s a hearty and lightly sweet bread that is filled with the most delicious cashew cream filling and studded with caramelized walnuts. It’s loaded with fiber and free of refined sugar or flour, so try it out if you’re looking for a quick and filling breakfast or snack.

Cream Filled Carrot Bread

To make maple cream filling:

In a high powered blender combine:

  • 1/2 cup cashews
  • 3/4 cup non-dairy milk
  • 2 tbs maple syrup
  • 1/2 tsp vanilla
  • 1/8 tsp xanthan gum

Blend until smooth and set aside. (On a side note, I bet 1/8 tsp almond extract would be perfect in this.)

To make carrot bread batter:

In a bowl, whisk together:

  • 1 cup spelt flour
  • 1 cup quick oats
  • 1/2 cup oat flour
  • 2 tbs coconut flour
  • 1 tsp cinnamon or pumpkin pie spice
  • 1 tsp baking soda
  • 2 tbs ground flaxseed
  • 1/2 cup coconut sugar (2/3 cup if you prefer sweeter breads)

Add:

  • 3/4 cup shredded carrots
  • 1/4 cup maple syrup
  • 1 cup non-dairy milk
  • 1/4 cup oil
  • 1 tsp molasses [optional, but good flavor]

Stir together, and fold in:

  • 1 tbs apple cider vinegar
  • 1/2 cup caramelized walnuts*

To make the bread:

Spread half the carrot bread batter into a bread pan. Pour the cream filling on top and swirl into the batter with a butter knife (gently). Spread the rest of the batter on top.

Bake at 350 degrees for 40 minutes.

Allow to cool completely before serving. If you have extra time, store overnight to let the flavors and textures better mesh.

* To make caramelized walnuts, add 1/2 cup walnuts + 1 tbs coconut sugar in a nonstick pan. Cook until the sugar is melted and coats the walnuts, careful not to let the sugar burn. Let cool completely before using.

 

 

Carrot Crumb Cake Oatmeal [gf. v.]

carrot-cake-oatmeal

Hello again! Long time no talk. College has started up again, and that means 3 square meals a day and a whole lotta food “study” breaks. As a result I haven’t been doing much cooking besides a smoothie here and there. Since my school doesn’t serve Sunday breakfast, I made this oatmeal last night and ate it cold out of the fridge this morning.

This oatmeal has plenty of shredded carrots for texture and bulk, and I also added coconut flour and almond butter for flavor and body. Oatmeal normally doesn’t keep me full (I’m a scrambled eggs or breakfast taco gal at heart), but the extra fiber from the coconut flour and fat from the almond butter does the trick.

One last thing, now that I’m looking at these pictures, I’m thinking that a nice dollop of vanilla greek yogurt (“cream cheese frosting”) would have been great on this. Try out that route if you’re adventurous.

Carrot Crumb Cake Oatmeal

  • 1/4 cup shredded carrots
  • 2/3 cup water or milk
  • 1 packet Quaker lower sugar maple & brown sugar oats*
  • 1 tbs almond butter
  • 1 1/2 tbs coconut flour
  • 1 1/2 tbs raisins
  • granola, to top oatmeal**
  1. In a mug, or in my case, a paper cup, add the shredded carrots and 1/3 cup of water or milk.
  2. Microwave for 2 minutes, or until the mixture is hot and the carrots are beginning to soften.
  3. Add the remaining 1/3 cup of water or milk and the packet of oats. Microwave for another 2 minutes, or until the oats are beginning to foam up.
  4. Stir in the almond butter, coconut flour, and raisins. Add a bit more water or milk if the oats seem too thick.
  5. Serve immediately, or refrigerate overnight and serve cold. Top with granola, and a drizzle of maple syrup if desired.

*Or, replace with 1/3 cup quick oats + maple syrup, to taste.

**I used crumbled nature valleys bars (I can get it at my dining hall) and the pieces added a nice crunch and sweetness, but most plain granolas should work. If your granola is chunky, pulse it in a food processor before serving.