Carrots, a touch of orange juice, and the heady aroma of the sweet spice cardamom give this tea bread a mildly exotic flavor. Serve on its own or with orange marmalade and reduced-fat cream cheese.
1 1/2 cups flour
1 1/2 teaspoons cardamom
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/3 cup extra-light olive oil
1/2 cup egg substitute or 4 large egg whites
1/4 cup orange juice
2 1/4 cups shredded carrots
1. Preheat the oven to 350°F. Generously spray a 9 x 5-inch loaf pan with nonstick cooking spray. In a medium bowl, stir together the flour, cardamom, ginger, cinnamon, baking powder, baking soda, and salt.
2. In another bowl, with an electric mixer, beat the sugar and oil until light and creamy. Beat in the egg substitute until well combined. Beat in the orange juice. Stir in the flour mixture. Fold the carrots into the batter.
3. Pour the batter into the loaf pan. Bake for 55 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan on a rack. Then invert onto the wire rack to cool completely. Makes 12 slices
per slice:calories 191 total fat 6.2g saturated fat 0.8g cholesterol 0mg dietary fiber 1g carbohydrate 32g protein 3g sodium 216 mggood source of: beta carotene
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands.
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.