Carrot Nut Bread

This time of year the fresh vegetables are scarce in the North East. Luckily I have access to an organic farm that keeps root vegetables, such as carrots, beets and potatoes over the winter. Although store bought carrots are also perfectly fine.When I had some leftover carrots from dinner the other night I remembered this recipe I had cut out from an old issue of Food and Wine Magazine and had never got around to making. Most carrot cakes call for freshly grated carrots and tons of fat, this was just the opposite. Using a little oil and low-fat buttermilk this recipe takes leftover carrots and turns them into a delicious healthy bread. I loved it so much I would also cook carrots just to make this bread again.  It was a  refreshing take on a familiar recipe.

Moist with chunks of carrots

Recipe:

3 medium carrots thickly sliced (7 ounces)

1/2 cup chopped nuts

1 1/4 cup Gluten Free All-Purpose Baking Mix

1 teaspoon baking soda

1 teaspoon nutmeg

1 teaspoon cinnamon

1/2 teaspoon salt

2 extra-large eggs, room temperature

1 cup sugar

1/4 vegetable oil

1/4 cup low-fat buttermilk

Cook carrots until tender in boiling water about 15 minutes. Drain and mash carrots.

Mix the gluten free baking mix, baking soda, nutmeg, cinnamon, and salt, and set aside.

In a large bowl beat the eggs and sugar until pale yellow. Add the oil and buttermilk. Stir in the carrots and nuts, then the baking mixture and blend well.

Pour batter into a 9"x5" loaf pan that has been sprayed with non-stick cooking spray. Bake at 350 degrees for 50 minutes, until golden and a cake tester inserted in the center comes out clean.

Let cool in the pan for 10 minutes then on a wire rack until completely cooled. Wrapped in plastic it will stay fresh for 3-4 days and freezes well for 1 month. 

For more gluten free recipes visit:www.glutenfreebakingmixes.com

Gluten Free Soft Chocolate Chip Cookies

This is a nice everyday cookie that is a family favorite and super easy to make. It is a soft centered cookie with lots of chocolate chips and a moist cake like consistency. The recipe make about 2 and 1/2 dozen smaller sized cookies. I love them warm right out of the oven but they also taste great after they have cooled and in the unlikely event you have any leftovers they freeze well.

Recipe:

Soft Chocolate Chip Cookies

1 Cup Plus 2 tablespoons Gluten Free All-Purpose Baking Mix

1/2 teaspoon salt

1/8 teaspoon baking soda

7  tablespoons unsalted butter, room temperature

1/4 cup sugar

1/4 cup packed brown sugar

1 extra-large egg, room temperature

1 teaspoon vanilla

2 tablespoons sour cream

1 1/2 cup semi-sweet chocolate chips

In a small bowl combine the gluten free baking mix, salt,and baking soda. In a large bowl mix the butter and sugars until fluffy. Beat in the egg and vanilla. Add the gluten free baking mixture and the sour cream alternately until just combined.

 Mix in the chocolate chips by hand. Drop dough by rounded tablespoons onto baking sheets lined with parchment paper. Flatten slightly with your fingertips. 

Bake @ 350 degrees until light golden brown, about 12 minutes. Makes 2 1/2 dozen.

For more gluten free recipes and products visit:www.glutenfreebakingmixes.com