Carrot Mini Loaves with Oat Topping

When I was growing up, anytime a friend or family member fell ill or had a life changing event, food was the answer. The fridge and counters would quickly fill up with casseroles, pies, soups, cookies, fried chicken, all other sorts of eats. The warmth and love that went into each dish, prepared just for your family, made you feel like everything was going to be alright.  

This week, my mom had a major surgery, and I thought there would be no better homecoming treat than a stock pile of  delicious carrot mini loaves. These are great for breakfast with coffee, as an afternoon snack, or even as dessert. 

She is very health conscious, and it can be difficult convincing her to eat any sweets besides a small piece of very dark chocolate. To make these more appealing, I replaced some of the all purpose flour with whole wheat flour, added more coconut and pecans and used soy milk in place of buttermilk. 

My efforts where rewarded when she said thoughtfully, "I think these are the best carrot muffins I have ever had." I was all smiles. 

Carrot Loaves

1 1/4 cup All Purpose Flour
1 1/4 cup Whole Wheat Flour
2 tsp Baking Soda
1/2 tsp Salt
2 tsp Cinnamon
1/2 tsp Ginger
1 1/2 cup Sugar
1/2 cup Light Brown Sugar
3 Eggs
3/4 cups Vegetable Oil
3/4 cups Skim Milk or Soy Milk
2 tsp Vanilla
2 cups Shredded Carrots
1 cup Crushed Pineapple
1 cup Coconut Flakes
1 cup Chopped Pecans (optional)

Preheat oven to 350F. Spray loaf pan with non stick spray, and set aside. 

In a medium bowl, whisk together flours, backing soda, and salt, and spices. Set Aside. 

In a separate bowl, whisk together sugars, oil, milk, eggs, and vanilla until smooth. Add dry ingredients, folding them in gently. Add carrot, coconut, and pecans, again folding gently until just combined. 

Using an ice cream scoop, fill each 3/4 full. Bake for 25-27min. Check by sticking a toothpick in the center of one loaf at 25 mins. Let cool on wire racks. 

Vegan Oat Topping

This is my go-to muffin topping. It goes well on vegan or non vegan muffins, quick breads, and mini loaves. Just sprinkle a generous amount on top of batter right before baking. Other options for toppings include a sprinkle of turbinado sugar or a drizzle of cream cheese frosting. 

1/2 cup All Purpose Flour
3/4 cup Rolled Oats
1/2 tsp Cinnamon
1/4 cup Light Brown Sugar
1/4 cup Vegetable Oil

Mix all ingredients in a medium bowl until combined. Topping will be in crumbles. 

Yummy (and Quick) Breakfast Sandwich

Busy day ahead?

Some mornings you need a quick breakfast that is sure to fill you up and hold you over until the next chance you get to eat (and who knows when that will be). With the combination of complex carbohydrates from the whole wheat bread and  protein from the egg and cheese, this sandwich definitely fits the bill. The addition of avocado provides nearly 20 vitamins and mineral such as Vitamin C and potassium, as well as mono- and polyunsaturated fats (good fats). These good fats provide a range of health benefits from energy to aid in absorption of vitamins and minerals.  (Source: Nutrition Data) Its a sandwich you can feel good about, and it takes less time than a drive thru. 

1 egg

Sprinkle of sharp cheddar cheese

1/2  Small Avocado

2 Tbls Favorite salsa (I used black bean and corn)

2 Slices whole wheat bread toasted

Salt and Pepper to taste

Heat saute pan over medium flame. Spray pan with olive oil to coat the pan. Whisk egg in bowl and pour into heated pan. Cook, letting them set up a bit before stirring. Scrape along the edges and bottom of the pan to loosen and stir the egg pulling to the center. Once the eggs have come together, turn heat off.  Sprinkle with cheese.

Place egg onto one side of the toast, add salt, pepper, avacado, and salsa. Top with other slice of toasted bread. Serve.