Wednesday, May 3, 2017

Sprouted Wheat Rainbow Carrot Bread {With Pineapple + Raisins}

So addictively good, this Sprouted Wheat Rainbow Carrot Bread {With Pineapple + Raisins} is perfect for breakfast!

Sprouted bread is my all time favorite. It's nutty and flavorful and, of course, very nutritious. Finding sprouted whole grain flour inspired me to make this easy quick bread. Gorgeous rainbow carrots are combined with raisins and pineapple to mimic the classic carrot salad that most of us adore. 

Due to the extra moisture, this batter is thick to help the bread slices stay together after it's baked. Make sure to pat the carrots and pineapple really dry before adding to the batter.

Sprouted Wheat Rainbow Carrot Bread {With Pineapple + Raisins}
Makes 1 loaf
  • 1/2 cup coconut sugar
  • 1/2 cup greek yogurt, room temperature
  • 1/3 cup melted coconut oil
  • 1/4 cup lemon juice (or orange juice)
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups sprouted whole grain flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pink salt (or any salt)
  • 1 cup shredded rainbow carrots, patted dry
  • 1/3 cup raisins
  • 1/3 cup chopped fresh pineapple, patted dry
Preheat the oven to 350 F and grease a 9x5 loaf pan with cooking spray.

Add the flour, baking powder, baking soda, salt, and cinnamon to a large bowl. Whisk to combine and set aside.

In a small bowl, whisk the coconut sugar, greek yogurt, coconut oil, lemon juice, eggs, and vanilla extract until combined.

Add the wet ingredients into the dry and mix until just combined. Gently stir in the carrots, raisins, and pineapple.

Scoop the batter into the prepared loaf pan and smooth the top. Bake for about 45 minutes, or until a toothpick comes out clean. Allow the bread to cool completely before removing from the pan and slicing. 

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