I opened the door to our apartment. “You will not believe what happened at yoga,” I said, kicking off my sandals and walking into the living room.
“What, The Moaner make another appearance?” Roo asked.
Roo took a bite of toast and set it down on the coffee table. “What happened?”
“Well, as you know, sometimes I come off as a creeper.”
I folded my arms and threw myself onto the couch next to Roo. “I don’t want to talk about it.”
Roo picked up his toast again and took another bite. A raisin fell onto his lap. “Ok.”
I eyed the raisin for a moment. “Well, you know how I love it when a yoga instructor takes a class I’m in?”
“Something about it being inspirational?”
I smiled. “You’re so good. Sometimes I really can’t believe you listen everything I say.”
Roo laughed. “So a yoga teacher took the same class as you -”
“Right. She set her mat down next to mine -” I paused.
“And I may have been watching her through some of the poses.”
“And she caught you watching?”
“That’s not even the bad part.”
“When the class was told to fold in straddle, facing the right side of the room, that was the side the instructor was on. And our mats were really close.”
“And when I went to fold, I accidentally brushed the instructor’s butt with the bun on top of my head,” I said, pointing to my hair.
Roo burst out laughing.
“It’s not funny.”
“It’s a little funny.”
“It is not! I had to apologize profusely in a whisper, because it was during class. Do you know how creepy an apology sounds in a whisper?”
“Well I’ve never been assaulted by a bun in yoga class, so I wouldn’t know.”
“I don’t know if I can ever show my face there again.”
“Here,” Roo said, handing me his slice toast. “Have some of this. I’ll make you a cup of tea.”
I picked the raisin off his lap and placed it on the plate. “It’s not enough.”
“What’s not enough?”
“There’s like two bites left. And they’re the worst ones. No cranberries or raisins in either one.”
Roo smiled. “Alright, I’ll cut you another slice. Thankfully you made two loaves last night.”
This is a great little loaf to toast for breakfast or eat it as snack-cake for mid-afternoon. I love that it’s slightly sweet, enhanced by the plumped up raisins and cranberries. There’s that familiar carrot cake flavor, but not in-your-face; just lightly spiced with a bit of cinnamon.
Makes 1 Loaf
A medium mixing bowl
A small mixing bowl
An 8″ loaf pan buttered and floured or sprayed with baking spray
2 tablespoons ground flax seed and a quarter cup plus 2 tablespoons of warm water mixed and set aside for at least 5 minutes
Three and a half cups of whole wheat pastry flour (you could use all purpose)
2 teaspoons ground cinnamon
2 teaspoons of baking soda
Half teaspoon of baking powder
Half teaspoon fine sea salt
1 cup of packed brown sugar
1 cup of unflavored unsweetened almond milk (you could use soy milk)
3 tablespoons of butter (like Earth Balance), melted
2 cups of carrots, grated (I used the fine shred blade on my food processor), not packed
1 cup of raisins
1 cup of dried cranberries *I like a lot of plumped up fruit in my cake. If you don’t halve the amount for raisins and cranberries.
Place your oven rack to the middle position in the oven. Preheat your oven to 350F.
Add the flour, ground cinnamon, baking soda, baking powder and fine sea salt to your medium mixing bowl. Whisk together till the ingredients are well combined.
Add the brown sugar, almond milk, melted butter, grated carrots, raisins, dried cranberries and ground flax seed mixture to your small mixing bowl. Whisk the ingredients together till well combined.
Make a well in the center of your flour mixture. Add the wet ingredients to the dry, folding them in (with a spatula) till the flour mixture becomes moist. Be sure to scrape down the sides and then back up the bowl with your spatula, to ensure that all the ingredients are combined in your batter.
Pour the batter into the 8 inch loaf pan. Smooth out the top of the batter with the back of your spatula. Bake for about an hour and five to ten minutes, or until a cake tester (like a toothpick) comes out clean when inserted into the center.
Allow the quick bread to cool in its loaf pan for about ten minutes, then invert it onto a wire cooling rack. Allow to come to room temperature prior to slicing (it’ll crumble if sliced hot).