Low Fat, Whole Grain, Vegan Delicious Carrot Bread

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holycowvegan.net

Vaishali has the first Indian vegan recipe blog on the web. She became vegan in 2007, thanks to her dog, Lucy. She’s a vegan for ethical reasons, and the stories she tells about all her wonderful rescue animals are truly heartwarming.

If you a new vegan or you’re thinking about trying Meatless Mondays, you might like to take a look at Vaishali’s site, www.holycowvegan.net. She has veganized lots of recipes from all over the world. She also gives great advice about cooking vegan, including vegan substitutes for non-vegan items. See some of them below the recipe.

Low Fat, Whole Grain Carrot Bread

(Makes 2 loaves)

Ingredients:
3 cups whole wheat pastry flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp powdered cardamom (run the whole pods– about 10– in a coffee grinder with a tablespoon of the sugar to get a fine grind)
1 cup cashew nuts, chopped into large pieces

Mix the ingredients together and set aside.
In another bowl, mix together:
3 tbsp flaxmeal and 9 tbsp water
4 tbsp canola or other vegetable oil
1 cup turbinado sugar

Then whisk in:
1 3/4 cup applesauce
2 1/4 cups grated carrots
1/4 cup golden raisins (optional)

Add the wet mixture to the dry, with a spatula or a whisk, using 1/3rd of the flour at a time. You want a lumpy but well-integrated batter. Do not overmix because you don’t want to develop the gluten in the flour.

Grease and flour two standard-size loaf pans. Divide the batter equally between the two and smooth down the top.

Bake in a preheated 325-degree oven 60-70 minutes or until a toothpick inserted in the center comes out clean.

Cool on a rack about 15 minutes, then slide a knife around the edges to unmold. Place right-side-up on a rack to cool.

Vegan Substitutes

Here are some substitutes that always work for Vaishali. You can find some more on her site.

1 EGG
(To replace more than one, just multiply)
1 tbsp of ground flax meal + 3 tbsp of water
I use this most often for baked bread-cakes.

1/4 cup tofu
(I usually blend my tofu so it is smooth before using it. If you add it as is to a recipe, you might never be able to break the lumps. Tofu works especially well in quiches and pancakes and pastas. It is also a great replacement in scrambled eggs).

1/2 banana
(I usually don’t use banana unless I want the recipe to be banana-flavored, as in my Banana Cake.)

1/4 cup applesauce
(Applesauce also makes a baked good really moist, so it allows you to cut down on fat in the recipe. It works great in my Carrot Cake.)

Commercial powder substitutes like EnerG
(I don’t use these a lot, but they are handy at times, especially in lighter cookies, like Amaretti. Read package instructions for measures.)

1 CUP MILK

(With all the alternatives available, there is really no excuse to use dairy milk. I love soymilk with cereal and in cakes and muffins etc, and I use almond milk instead of milk in many Indian sweets)

1 cup Soymilk
1 cup Rice Milk
1 cup Almond Milk
1 cup Hemp Milk
1 cup Hazelnut Milk

If you like this healthy, delicious carrot bread recipe, you’ll love the vegan recipes in Claire Gosse’s Are You Sure That’s Vegan? (Breakfasts). You can choose from recipes for muffins or biscuits or cinnamon buns…as well as N-eggs or quiche recipes, and many more – 50 in all. These recipes all have been tested and loved by non-vegans. Click the link to Are You Sure That’s Vegan? (Breakfasts) to see the beautiful photos and get some free recipes.

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