SERVES: 16 portions
RECIPE TIME: 1 Hour
What you need:
- ¼ Cup Uncooked Quinoa
- ½ Cup Water
- 1 Cup Whole Wheat Flour
- 1 Tbsp Cinnamon
- ½ tsp Ground Ginger
- ½ tsp Nutmeg
- 2 tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Sea Salt
- 1 ½ Cup Shredded Carrot
- 1 Cup Applesauce
- ¼ Cup Maple Syrup
- ½ Cup Veggie Oil
- 2 Egg*
What to do:
- 1Make sure you wash your hands before you begin. Preheat the oven to 350F.
- Line a loaf pan (9 by 5 inch) with parchment paper to prevent sticking.
- Whisk together quinoa, flour, cinnamon, ginger, nutmeg, baking soda, baking powder and sea salt in a large bowl until combined.
- Add carrots, applesauce and maple syrup to the bowl. Stir just until the dry ingredients are moistened.
- Whisk together the veggie oil and eggs in a medium bowl. Add to the flour mixture and stir until just combined.
- Scrape the batter into the pan and bake for 45-60 minutes until the top is golden brown and a toothpick inserted in the centre comes out clean.
- *Substitute with flaxseed meal to make it egg free. For every 1 egg, mix 1 Tbsp of flaxseed meal with 3 Tbsp of water, and allow it to thicken for 15 mins.