Wednesday, October 30, 2013
Morning walks in the desert are the best. Quail and rabbits dart about and occasionally you will see an owl or coyote. It is a great time to hike with the sun rise to look forward to. This breakfast cake is another thing to look forward to. A crazy combination of fruits and vegetables that somehow work together. The recipe is slightly adapted from "King Arthur Flour.com". The actual recipe is for muffins, which might be a little better for on the go.
1 cup whole wheat flour
1 cup all-purpose flour
1 cup brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups peeled and grated carrots
1 large tart apple, peeled, cored, and grated
1 cup crushed pineapple, drained
1/2 cup shredded coconut
1/2 cup walnuts, chopped
1/2 cup cranberries
3 large eggs
2/3 cup vegetable oil
2 teaspoons vanilla extract
1/4 cup buttermilk
Preheat oven to 350°. Grease and flour bundt or tube pan.
In a large bowl, whisk together the flour, sugar, baking soda, spices and salt. Stir in carrots, apple, coconut, walnuts, pineapple and cranberries. In a separate bowl, beat together the eggs, oil, vanilla and buttermilk. Add to flour mixture, and stir until evenly moistened. Pour batter into prepared pan.Bake for 45 to 50 minutes or until toothpick comes out clean.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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