Quinoa Carrot Loaf

• 1 cup Shredded Carrot
• 1 cup Cooked Quinoa (See Note)
• 1-1/2 cup Whole Wheat Flour
• 1/2 cups All-purpose Flour
• 1/3 cups Sugar
• 1/3 cups Shredded Coconut
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Cinnamon
• 2 whole Eggs, Beaten
• 1/2 cups Plain Yogurt
• 2 Tablespoons Canola Oil
• 1 Tablespoon Vanilla

1. Note: to make 1 cup cooked quinoa, use approximately 1/4 cup uncooked quinoa and 1/2 cup water. Boil, then cover and simmer for 12 minutes.
2. Preheat oven to 350F.
3. Peel carrots and shred them using a KitchenAid shredder attachment, or handheld shredder. Set aside.
4. Boil and cook quinoa. Set aside.
5. In a medium-sized mixing bowl, sift together dry ingredients.
6. In another bowl mix together eggs, carrots, yogurt, oil, vanilla and cooked quinoa.
7. Pour wet ingredients into the dry mixture and mix until just moistened.
8. Spoon into prepared loaf pan, or muffin tin if you prefer.
9. Bake for 40-50 minutes or until done. Test it by using a sharp knife into the center, it should come out clean. It should be completely set and just bounce back slightly when touched.

carrot, quinoa, whole wheat flour, allpurpose, sugar, coconut, baking powder, baking soda, cinnamon, eggs, plain yogurt, canola oil, vanilla

Taken from tastykitchen.com/recipes/breads/quinoa-carrot-loaf/ (may not work)