Carrot Soy Cake© Julia Elliott, 1997
1. In a large bowl, sift together:2. Puree in a blender the following:
- 1 1/2 cups of Flour (can be 1 part white, 1 part soy and 1 part wheat)
- 1 cup Sugar
- 1 Tsp. Baking Powder, 1 Tsp. Baking Soda
- 1 Tsp. Cinnamon (and or ginger and or nutmeg)
3. Combine the sifted ingred. with the pureed ingred. and add:
- 1 cup soaked and cooked whole, soybeans
- 2/3 cup of oil (can be subsituted with lite or fat free mayo)
- 2 eggs (or 4 egg whites, or equal amt of egg subsitute)
- 1 Tsp. Vanilla
4. Mix well,until all is moistened. Divide batter in half and pour into 2 small loaf pans, that have been sprayed with Pam and dusted with flour.
- 1 Cup of Shredded Carrots
- 1 Cup of Raisins
- 1 Cup of Chopped Walnuts (Optional)
5. Bake at 350 degrees for 45 minutes or until center tests done. When you see a faint crevice appear in the middle it is done. Remove from oven, cool for 10 minutes and wait till completely cooled before you cut and serve. (This can be topped with your favorite cream cheese Frosting)
Nutrient Values:
(Serving size-1/16 slice of Soy-Carrot Cake)Julia Elliott, author speaker of Soy has written 2 books on the subject - (including one with great recipes that you already prepare everyday. Take a look). We caught up with Julia right after her appearance on AOL's popular Live Chat, Evenings with Eva. And we thank her for sharing what she promises is "one of my favorite recipies" with MT WEB CENTRAL.
- 290 calories
- 9% Protein (6.5 g)
- 34% Carbohydrates (25 g)
- 57% Fat (18.5 g)
- 121 mg Sodium
If you have a great recipe, quick to make, tasty, a recipe which can guide us in a healthy nutritional direction, hey, why not share it? In the "Subject," enter "BREAKING BREAD." Thanks.
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