I tried this recipe as yet another attempt to find another breakfast or mid-morning snack my almost-two-year-old would enjoy. Today's Parent is always a good source for kid-friendly recipes. I liked this loaf a lot -- and my daughter ate a whole piece. That's no guarantee she will ever eat it again, but it's a start!
1/3 cup brown rice flour
1/3 cup amaranth flour
1/3 cup potato starch
1/4 cup flaxseed meal
1/2 tsp xanthan gum
1 tsp cinnamon
1/4 tsp nutmeg
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 packed cup grated carrots (2 medium or 1 large carrot)
1/2 cup very well-drained crushed pineapple
1/2 cup plain yogurt
2/3 cup brown sugar
1/4 cup vegetable oil
3 eggs
Preheat the oven to 350F and grease a loaf pan.
In a large bowl, whisk flours and starches with flaxseed meal, xanthan, baking powder, baking soda, spices, and salt.
In a medium bowl, whisk carrots, pineapple, yogurt, sugar, veg oil, and eggs until well-blended.
Fold wet ingredients into dry ingredients. Stir until just combined. Pour into the greased loaf pan and bake for 50 to 55 minutes, or until the loaf tests clean. Allow to cool for 10 minutes in the pan before turning out onto a rack to cool. Cool completely before slicing to serve. (Or, if serving warm, cut fat, not thin, slices, because the bread is delicate when hot.) This loaf is especially delicious spread with cream cheese.
