The sun is out in full force, with sprinkles of snow blowing around outside never staying in one place. Cold can be so dry. Crisp. Brittle. So many words that make me thirsty and send me to the couch with tea and a big blanket.
But alas I can't do that every day.
With the new year rolling over, many changes have made their way into our routines. The largest of which I feel is the parking of my car and commuting to work. I am walking more, I am thinking more, I am eating breakfast at work! That last part is because I get to work 30 mins before my shift due to the bus schedule, so I allow myself this time to slowly enjoy my breakfast, drink tea and write in my journal or read.
So here is a breakfast idea, for those like me who pack breakfast for the road. Don't be tempted by Tim Horton's cakey ploppy muffins, or Starbucks rich and heavy loaves. This recipe has never turned out bad, ever, no matter what substitutions I have made. Just remember when making substitutions, always substitute a solid for a solid or a liquid for a liquid, etc.
DRY:
1 1/4 cup whole wheat flour
1/2 cup rolled oats
1/4 cup bran (i used ground flax)
1 cup brown sugar (I used 3/4 cup xylitol)
2 tsp baking soda
2 tsp cinnamon
1/4 tsp salt
Wet:
3 eggs
1/2 cup vegetable oil
2/3 cup mashed banana (about 2 bananas)
2 cups grated carrot
1 apple, peeled and grated
1/2 cup raisins (i used dried cranberries)
1/2 chopped dried apricots (i used chopped dried dates)
1/2 cup shredded, unsweetened, coconut
3 tbsp flax seeds (i used a combination of sunflower and pumpkin seeds)
- Preheat Oven to 350 degrees F
- Combine dry ingredients
- In another bowl combine wet ingredients
- Dump dry into wet and fold/stir until just combined. Batter will be very thick.
- Let batter rest while oiling mini loaf pan (or muffin pan)
- Spoon batter into pan and bake for 23-27 mins. (every oven is different)
