This recipe I'm doing for Day 3 of the blogging marathon I got to cook on my own. No kids helping! Hubby had taken the kids out for a couple of hours and the baby was sleeping. Bliss! So I made an effort to enjoy the process of cooking. Normally I am trying to do 3 things or more at once and then thinking about what I need to do next once the dish is in the oven etc. This time I even got to lick the bowl out all to myself. So nice!
Carrot and Pineapple Loaf
1 cup plain flour
2/3 cup wholemeal flour
1/2 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1 cup firmly packed brown sugar (reduced to 1/2 cup)
1 cup grated carrot (about 1 large carrot)
400g pineapple pieces crushed
1/3 cup chopped walnuts
1/2 cup vegetable oil
1/2 cup buttermilk*
* A simple buttermilk substitute which I used is add 1 tablespoon of lemon juice or vinegar to 1 cup milk. Let it stand for 5 minutes and then use as the recipe says.
Mix flours, bicarbonate of soda and cinnamon together in a bowl. Add sugar, carrot, pineapple and walnuts. Stir to combine. Whisk eggs, oil and buttermilk together in a bowl. Add to flour mixture and combine.
Spoon mixture into greased pan. Bake for 25 minutes at 180C or until a skewer comes out clean when inserted in the middle of the loaf.
I baked this recipe in a muffin tray. Very moist and nutritious. Only thing was that I used extra virgin olive oil in the recipe and it does give them a distinctive taste. Both my kids liked them a lot especially my daughter who loves pineapple at the moment. I think they weren't sweet enough for hubby to really enjoy. :)
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