Happy Monday and time for a nice treat to help you get everything done that you need to.
I’ve been making a couple of loaves each Sunday and we have the slices as treats in lunch boxes and for grab-and-go breakfasts. Obviously they need to be sturdy and packable but even more I need to limit the amount of sugar AND fat that we have in them.
Each week I take a long, hard look at the fruit bowl and see what needs to be used up and that’s how I decide the flavour. The basic ingredients though stay the same including a big pot of Greek yoghurt that takes the place of butter.
Everyone loves these loaves and I’ll, over the next wee bit, be showing you how to vary the flavours.
First is a particularly lush one as I had some blood oranges in the house and a pink obsessed kiddo.
Her other favourite colour? Orange, so carrots were a natural choice.
This is a dump the wet ingredients into the bowl recipe and give them a good mix before,
folding in the dry and
placing them into greased loaf pans.
Bake and let cool before drizzling.
- 3 eggs
- zest and juice of one blood orange (or a reg. orange)
- 1 T grated ginger
- 1½ cup grated carrot
- 2 cups plain, greek yoghurt
- ¾ cup sugar
- ½ tsp cinnamon
- 1 tsp vanilla
- 2 cups flour
- 2 tsp baking powder
- 1 cup icing sugar
- juice of 1 blood (or regular) orange
- Mix all the ingredients together up to the dry. Fold in the dry ingredients and bake 35-40 minutes in two, greased loaf pans at 350 degrees.
- Let cool and dose with orange glaze.