Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
9-inch loaf
Prep. Time: 15 mins Total Time: 1 hr 5 mins
INGREDIENTS
¾ cup carrots - grated
1 Granny Smith apple - peeled, cored and grated
1 large egg
1 large egg white
⅓ cup nonfat plain Greek yogurt
½ cup pure maple syrup
½ cup canola oil
1½ cups whole wheat flour
3 teaspoons ground cinnamon
¼ teaspoon fine grain sea salt
1¼ teaspoons baking soda
⅓ cup golden raisins
⅓ cup chopped walnuts
⅓ cup shredded coconut
INSTRUCTIONS
1. Pre-heat the oven to 350 °F. Grease a 9-inch loaf pan and set aside.
2. In a mixing bowl, whisk the carrots, apple, egg, egg white, yogurt and maple syrup and oil until combined.
3. In a separate bowl, sift together the flour, cinnamon, salt, and baking soda.
4. Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the raisins and walnuts.
5. Transfer the batter to the prepared loaf pan, and smooth the top with a spatula.
6. Bake for 50-55 minutes, until a tester inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.