Photo: Wesual Click
Estimated Nutrition (whole recipe, rough)
913
Calories
34g
Protein
17g
Fat
161g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Egg Substitute | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Carrot | 1 medium (61g) | 25 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup corn flour
- 1 cup unbleached flour
- 1/4 cup egg substitute
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup peeled and finely shredded carrots
- 1/4 cup maple syrup (or any liquid sweetener)
- 2 tablespoons corn oil
- 3/4 cup soy milk
- =
Directions
1
Mix together the dry ingredients.
2
Add the carrots, maple syrup, corn oil, and soy milk.
3
Mix to combine the ingredients. If you overmix, the bread will be tough.
4
Oil and flour the loaf pan. Pour the batter into the pan, spreading it evenly.
5
Bake the bread in a preheated oven at 375 degrees F for 15 to 20 minutes, or until lightly browned.
6
Carefully remove the baked bread from the pan and cool for five minutes. Serve the bread warm.
Recipe sourced from
fandom