House Calls

WIN 2018

House Calls Magazine is a quarterly publication that focuses on health and wellness. It includes a wide assortment of articles with topics on the latest health and wellness information, nutrition, safety, lifestyles, and more.

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Page 49 of 54

h o u s e c a l l s { winter 2018 } 45 specials board (Makes 1 loaf) 1 ½ cups whole-wheat flour 1 Tbsp. baking powder 1/2 tsp. baking soda 1 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. ground ginger 2 eggs, lightly beaten 1/2 cup plain yogurt 3/4 cup sugar 1 tsp. vanilla extract 3/4 cup rolled oats 1 ½ cups finely shredded carrot (from approximately 3 carrots) 1/2 cup raisins, optional Preheat oven to 350°F. Lightly coat a loaf-sized pan with cooking spray and set aside. Mix flour, baking powder, baking soda, and spices in a medium bowl, stirring with a whisk or fork until well combined. In a separate medium bowl, mix eggs, yogurt, sugar, and vanilla until well combined. Add dry mixture in thirds, stirring lightly between each addition. 4 Fold in oats, shredded carrots, and raisins (if using) until batter is just combined. 5 Pour batter into the prepared loaf pan and cook for about an hour, or until a toothpick inserted comes out clean. Cool on wire rack; serve warm or at room temperature. Oatmeal Carrot Bread Nutrition facts (per 1/8 of loaf, raisins not included): 213 calories, 3g total fat, 1g saturated fat, 48mg cholesterol, 304mg sodium, 44g carbohydrates, 4g fiber, 21g sugar, 6.5g protein

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