Friday, October 07, 2011

Simple Sugar, Wheat and Soy Free Carrot Breakfast Bread & Whole Foods Groceries

As I'm settling into my new kitchen, I am slowly starting to build my staples again and one of my favorite things to have on hand is what I refer to as Breakfast Breads.  I got a bunch of carrots from Fair Foods and I had white beans on hand, so I created a super simple version of one of my favorite recipes.

Normally, I would use Bob's Red Mill baking mix and even though I do have some, I am saving it for pizza crust!  Last week I bought some Old Fashioned Oats at Trader Joes, so I figured I'd just make oat flour from it and use that in place of the baking mix.  It worked perfectly!

I used pressure cooked white beans in their liquid, but you could just open a 15 oz can of beans and use that with the liquid they come in.  Just make sure to omit the salt if your canned beans contain salt.

You could also sub lentils, chickpeas or any other cooked legume for the white beans.  This is a super forgiving recipe, but do make sure to let it cool completely before eating or it will be mushy and the stevia taste is strong at first. It changes completely after it is cool.

Carrot Ginger Breakfast Bread

  • 2 cups old fashioned oatmeal
  • 1 tablespoon baking powder
  • 1 tablespoon cinnamon
  • ½ teaspoon Kal Stevia Powder
  • ¼ teaspoon cloves
  • ¼ teaspoon cardamom
  • Pinch salt
  • ¼ teaspoon black pepper
  • 3 tablespoons fresh ginger
  • ¾ cup dried unsweetened coconut
  • 2 large carrots
  • 1.5 cups white beans and their liquid
  • 1/3 cup water
  • 2 tablespoons psyllium husk
  • ¼ cup oil
  • 1 tablespoon vinegar
Pre-heat Oven to 375
1.       In a food processor, process oats into flour; place in mixing bowl with the rest of the dry ingredients.
2.       Next, pulse the ginger and carrots in the food processor until really broken up
3.       Add the beans, water, psyllium, oil and vinegar and puree until smooth
4.       Add to the dry ingredients
5.       Grease an 8 by 8 square pan and bake at 375 for 45 minutes.
6.       Let cool completely before serving

I had about a cup of white beans left, so I made a really delicious Smoky White Bean Dijon Ailoi Sauce/Spread.  I should have written it down, but I didn't...  I will the next time and share it here because this one's a keeper!  It was delicious on burgers made from my leftover split pea soup.

Finally, I spent even more money on food yesterday at Whole Foods, but I am replacing some staples and splurging a bit.. (just look at the $5 on avocados!)  I'm still determined to stick to my $3.33 a day thing, and I do have a the beginnings of a pantry being built.  I'm making some salsa when I'm done here.

Here's the Whole Foods List:
  • Apples $5.70
  • 2 28 oz cans diced tomatoes @ 1.69 each
  • organic cilantro 1.69
  • habaneros .24
  • organic ketchup 1.99
  • bag refund= -.05
Total= $12.95 

Total spent this month: $46.29  

Can I do it?  I think I can! 


  1. Looks good like all of your posts!

  2. It looks like you can totally do this in Boston. The bread looks great and I'm going to try it. Keep on keepin on.

  3. Oooo, good luck with your budget plan! I too am wondering if you can stick to 3.33 at Whole Foods. We are on a very tight budget, so I am interested.

  4. I love beans in pastries/cakes. LOVE. This looks great.

  5. This looks amazing! I love the use of coconut and psyllium :)

  6. Your breakfast bread looks so yummy. I need to follow your every post. What a great shopper you are!

  7. That carrot ginger bread looks great!

  8. the carrot bread looks devine. and I am waiting for the white bean sauce for my bean burgers!