Sunday, September 26, 2010

Sugar Free Pear Ginger Carrot Breakfast Bread

Oh lentils, you have so many uses, but what can you possibly add to a sweet breakfast bread? Well, protein, fiber and nutrition for one, not to mention moistness and body.

This breakfast bread is packed full of healthy and delicious ingredients that will keep you going all morning long. It's great for kids on the go!

This bread is vegan, gluten and sugar free, but it still tastes great, I promise.

Feel free to substitute whole wheat flour in place of the Gluten Free flour mix if you desire.

Pear Ginger Carrot Breakfast Bread
1/4 c flax meal
2 T chickpea flour
1/4 t Kal Stevia powder
3 T freshly grated ginger
2 pears, diced
1/2 c shredded carrot
3/4 c cooked lentils
3/4 c non - dairy milk of choice
1/4 c oil
1 t vanilla
1.5 t cinnamon
1/4 t nutmeg
pinch salt
pinch pepper
1/2 t balsamic vinegar
1 c gluten free flour mix ( I like Bob's Red Mill ) or whole wheat flour
1.5 t baking powder
Method: Pre-heat oven to 375
Add flax, chickpea flour, stevia, ginger, carrots, pear, lentils, milk, oil and vinegar and stir together very well. Make a well in the mixture and add the rest of the ingredients. Stir very well, then pour into a 8 by 8 square pan or plate. Bake for 40 minutes or until a toothpick comes out clean. Allow bread to cool for 30 minutes before slicing.

2 comments:

  1. Looks delicious, Mel! Thanks for the recipe! ;) Mmm!

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  2. This sounds great, I think pear and ginger is a match made in heaven anyway, carrot keeps it all moist and lentils to keep my 2 little punks fortified - perfect! So glad to see you back again, yay!!!

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