Recipe: Carrot Spice Bread with Lemon Yogurt Sauce (using whole wheat flour and oats)

CARROT SPICE BREAD

2 cups whole wheat flour
1 1/4 cup plus 3 tbsp uncooked oatmeal (quick or old fashioned), divided use
1/2 cup brown sugar
1/2 cup chopped dates (or raisins)
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground ginger (optional)
1/8 tsp ground cloves (optional)
1/4 tsp salt (optional)
1/2 cup frozen apple juice concentrate, thawed
2 tbsp applesauce
1/4 cup corn syrup
1/4 cup water
4 egg whites (or 1 tbsp egg replacer mixed in 1/4 cup plus 2 tbsp water)
1 cup shredded carrots (about 2 medium)

Heat oven to 350 degrees F. Spray an (8x4 or 9x5-inch) loaf pan with nonstick spray.

In a medium bowl, combine dry ingredients except 3 tablespoons oats; mix well; set aside.

Combine liquid ingredients in a small bowl. Add to dry ingredients and mix just until moistened. Fold in carrots. Spread evenly in prepared pan. Sprinkle with remaining 3 tablespoons oatmeal.

Bake 1 hour and 10 minutes, or until it tests done. Cool 10 minutes in pan. Remove from pan and cool completely. Store tightly covered.

LEMON YOGURT SAUCE

"You can pour this over the banana apricot loaf or you can use vanilla ice cream."

1 cup drained no-fat yogurt
2 Tb lemon juice
2 Tb corn syrup
1 tsp vanilla extract

Mix all ingredients. To serve warmed, heat in microwave about 3 minutes on medium or in a saucepan over medium-low heat just till heated through.

Makes 1 loaf, 12 servings
From: MB
Source: The Mormon Diet Cookbook by by Ethel C. Updike, Dorothy E. Smith, and Earl F. Updike