I know what you’re thinking – we’ve just stepped out of the holiday season three seconds ago, so what is this crazy woman thinking by posting a cake recipe?! But this is more a bread than it is a cake and it’s actually on quite a healthy side of the spectrum, too. So you’re allowed – encouraged, even – to munch on this goodness for breakfast. And since plopping a bunch of batter in a bread tin makes for the easiest baking endeavor, you’ll be securing a breakfast for quite a few days in just a few minutes.

Have I already convinced you to try out this recipe? I sure hope so, because this bread is not only easy and simple to make, it’s also delicious.

INGREDIENTS:

(Yields 1 loaf / 3.89 EUR)

For the batter:

1 cup oat flour (0.20 EUR)

1 cup whole wheat flour (0.10 EUR)

1 cup chopped walnuts (1.00 EUR)

½ cup ground flax seed (0.27 EUR)

½ cup brown sugar (0.20 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Pinch of salt (0.01 EUR)

2 eggs (0.40 EUR)

1 cup yogurt (0.33 EUR)

1 tsp pure vanilla extract (0.03 EUR)

4 tbsp butter, melted (0.53 EUR)

2 cups shredded carrots (0.33 EUR)

1 cup raisins (0.40 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

METHOD:

Preheat oven to 180°C. Grease a bread pan with butter, coat with parchment paper and set aside. If you don’t have any oat flour – fear not. Just pulse regular rolled oats in a food processor to desired consistency. Remove the oat flour, then use the same food processor to chop up walnuts and shred your carrots. We’re taking the lazy route. 😉

In a large bowl, whisk together flours, walnuts, flax seeds, sugar, baking powder, baking soda and salt. In a separate bowl, whisk the eggs with yogurt and vanilla. Stir in melted butter and shredded carrots until well incorporated. Pour the wet ingredients over the dry mix and stir until just combined. Fold in the raisins and transfer the batter to a prepared bread pan and even out with a spatula.

Bake for 1 hour, until skewer inserted in the bread comes out clean (a crumb or two are also quite alright). Leave the bread to cool completely in its pan before removing and slicing. This bread will keep for up to five days if stored in an airtight container and refrigerated and it also freezes great.

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Znam što si sada mislite – blagdani su završili pred tri sekunde, a ova luda žena stavlja recepte za kolače! Ali ovo je više kruh nego što je kolač, te se također nalazi na zdravijoj strani spektra. Tako da vam je dopušteno – ne, ne, čak vas se i potiče na to – da ovu divotu grickate za doručak. A pošto je istovariti smjesu u kalup za kruh najlakša stvar na svijetu, u svega par minuta pripremiti ćete si doručak za dosta dana unaprijed.

Jesam vas već uvjerila da ispobate ovaj recept? Nadam se da da, jer je ovaj kruh ne samo jednostavan i lagan za pripremiti, već i jako ukusan.

SASTOJCI:

(Za 1 štrucu / 29,17 kn)

Za tijesto:

1 šalica zobenog brašna (1,50 kn)

1 šalica integralnog brašna (0,75 kn)

1 šalica sjeckanih oraha (7,50 kn)

½ šalice mljevenih sjemenki lana (2,00 kn)

½ šalice smeđeg šećera (1,50 kn)

1 šalica praška za pecivo (0,10 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Prstohvat soli (0,01 kn)

2 jaja (3,00 kn)

1 šalica jogurta (2,50 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

4 žlice maslaca, rastopljene (4,00 kn)

2 šalice ribane mrkve (2,50 kn)

1 šalica grožđica (3,00 kn)

Dodatno:

Maslac za namastiti kalup (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Maslacem namastite kalup za kruh, obložite papirom za pečenje i stavite na stranu. Ne brinite ako nemate zobenog brašna. Samo propulsirajte obične zobene pahuljice u multipraktiku do željenje konzistencije. Taj isti multipraktik iskoristite i za sjeckanje oraha i ribanje mrkve. Idemo lijenom rutom. 😉

U velikoj zdjeli pomiješajte oba brašna, orahe, lan, šećer, prašak za pecivo, sodu bikarbonu i sol. U drugoj zdjeli razmutite jaja sa jogurtom i vanilijom. Umiješajte rastopljeni maslac i ribane mrkve da se sjedine. Prelijte mokre sastojke preko suhih i miješajte samo onoliko koliko treba da smjesa bude jednolična. Na kraju nježno umiješajte grožđice i preselite smjesu u pripremljeni kalup, te poravnajte špatulom.

Pecite 1 sat, dok štapić upiknut u kruh ne bude čist (mrvica – dvije su isto u redu). Ostavite da se kruh skroz ohladi prije nego što ga maknete iz kalupa i razrežete. Kruh će držati do pet dana u hermetički zatvorenoj posudi u hladnjaku, a također se i super smrzava.