banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Carrot Cake Oatmeal Loaf with Maple Braised Apple

Serves 5

    Share

    Carrot Cake Oatmeal Loaf with Maple Braised Apple

    With this premade breakfast loaf, you need not hover over a pot of simmering grains in the morning to serve up oatmeal. Grated carrot adds moisture, while the tender apple topping shows you’re willing to go to the extra effort to satisfy Mom’s palate. Both the loaf and apple topping can be made at least three days in advance. If following a gluten-free diet, use oats and oat flour that are certified gluten free.loa

    Advertisement

    Carrot Cake Oatmeal Loaf with Maple Braised Apple

    Ingredients

    1 cup (250 mL) steel-cut oats

    1/2 cup (125 mL) oat flour or whole wheat pastry flour

    1 cup (250 mL) grated carrot

    1/3 cup (80 mL) chopped pecans

    1/3 cup (80 mL) dried currants

    1 tsp (5 mL) allspice

    2 large organic eggs

    1/3 cup (80 mL) milk or unsweetened dairy-free milk 2 unpeeled apples, sliced

    2 Tbsp (30 mL) butter or butter substitute 3 Tbsp (45 mL) pure maple syrup

    1/2 tsp (2 mL) cinnamon

    Nutrition

    Per serving:

    • calories407
    • protein12g
    • fat <15g
      • saturated fat5g
      • trans fat0g
    • carbohydrates (24 g sugars, <61g
    • fibre)9g
    • sodium <54mg

    Directions

    01

    In large bowl, place oats and cover with water; let soak for at least 2 hours.

    Preheat oven to 350 F (180 C) and line loaf pan with piece of parchment paper large enough to make at least a 1 in (2.5 cm) overhang. Drain oats and return to bowl; stir in flour, carrot, pecans, currants, and allspice. In separate bowl, whisk together eggs and milk. Add egg mixture to bowl with oat mixture and stir to combine.

    In lined loaf pan, place oat mixture and press down firmly to compact. Bake in preheated oven for 35 minutes, or until loaf is set. Let cool in pan for several minutes before using parchment paper overhang to lift oat loaf from pan. When ready to serve, slice loaf using serrated knife and reheat slices in microwave for about 1 minute. To make apple topping, in medium saucepan, melt butter and maple syrup over medium heat. Add apple slices and cinnamon; heat until apple is very tender, stirring occasionally, about 5 minutes. Serve loaf slices topped with braised apples.

    Tip:

    To make parchment paper easier to fit into baking pans, simply crunch up a piece, run under water for a few seconds, and then wring out excess liquid. The soaked paper will now effortlessly mould into the shape of the pan.

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.