Categories: autumn, bread

Ingredients

• 1 1/2 cup all-purpose flour (163 g)
• 1/2 cup golden ground flax meal (55 g)
• 1/2 cup oats (I used quick, 50 g)
• 1 cup packed brown sugar (229 g)
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 tsp. ground cinnamon
• 5 small carrots grated
• 2 large Granny Smith apples grated
• 1 orange zested
• 2 eggs beaten
• 1 cup buttermilk (228 g)
• 1/2 cup chopped unsalted nuts (I used pecans)

Directions

1. Step 1: Pre-heat oven to 350 degrees Fahrenheit. Measure all the dry ingredients including the brown sugar and whisk together in a large bowl.

2. Step 2: Grate the apples and carrots in a food processor or box grater and zest orange. Add these ingredients to the dry ingredients and stir well.
3. Step 3: Beat the eggs and measure the buttermilk and add to the dry ingredients and stir well.
4. Step 4: Spray mini loaf pans with cooking spray and then divide batter equally into 4 mini loaf pans. Bake for 40-45 minutes or when tested with a cake tester it comes out clean. Cool in pans for 10 minutes. Then turn over onto cooling rack and let cool if you can.

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