Pineapple Carrot Cake Breakfast Bread
Dry stuff
- 1 1/2 Whole wheat flour
- 1/3 organic sugar
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tbsp cinnamon
- 1 tsp cardamom
- 2 tsp ground ginger
- 1/2 tsp ground clove
- 1/2 tsp salt
- 1/2 cup oats
Mix well.
Wet stuff
- 3 large carrots, grated
- 1 20-oz can crushed pineapple, drained & juices reserved
- 3 large eggs
- 1/4 cup melted butter
MIx with the dry stuff, optionally add:
- 1 cup of chopped walnuts
Bake for 1 hour at 190 Β°C
Joghurt topping
- 1 cup greek joghurt
- 1 tbsp maple syrup
- 2 tbsp reserved pineapple juice