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Carrot Date Loaf
2
1
2
1
3
1
1
1/2 to 3 c whole wheat flour
package of yeast
T honey
/2 t allspice
/4 c very warm water
c grated carrots
/2 c chopped, pitted dates
In large bowl, combine 1 c flour, yeast, honey, and allspice. Add
water to dry ingredients; beat 2 minutes at medium speed of electric
mixer, scraping bowl occasionally. Beat 2 minutes at high speed.
With a spoon, stir in carrots, dates, and enough remaining flour to
make a soft dough. Knead on floured surface until smooth and
elastic, about 4 to 5 minutes. Place in oiled bowl, turning once to oil
top. Cover; let rise in warm place until doubled in size, about 1 hour.
Punch dough down. On floured surface, roll dough to 7 x 12 inches;
roll up tightly from short end. Pinch seam and ends to seal. Place,
seam side down, in oiled loaf pan. Cover, let rise in warm place until
doubled in size, about 1 hour. Bake at 375 degrees for 30 minutes or
until done. Remove from pan; cool on wire rack.
Quinoa Breakfast Cereal
Rinse 1 cup quinoa. Place in saucepan with 2 cups of water. Bring to
a boil, reduce heat and simmer for 5 minutes. Add 1/2 cup chopped
apples, 1/3 cup raisins, 1/2 teaspoon cinnamon and simmer until
water is absorbed. Sweeten with honey to taste.
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