Back in August, I participated in the Eat Clean Diet Recipe Challenge from the Sisters In Iron and The Fame of Health and Fitness. My entry for the Blueberry Peach Cobbler Smoothies won! (Here’s my entry: http://high-heels-soccer-shoes.tumblr.com/post/29245964473/this-morning-i-made-the-ecd-blueberry-peach). My prize was a copy of the ECD Vegetarian cookbook which I had been lusting over for a few weeks prior to the start of the competition. The book arrived on my doorstep in mid-August but I was focused on marathon training and had to put the book aside until I was ready to focus on making the recipes. 

I opened the cookbook on Friday and asked John to chose the first recipe to make. I was drooling over the curries, the granola bars, the salads. John’s choice? Cake. Yep. He went for the sweet over the savory. So last night I made “Pineapple Carrot Bread…or Cake?”

Pineapple Carrot Bread or Cake

Prep: 15 minutes

Cook: 50 minutes

2 tbs coconut oil (melted)

20 oz (1 can) crushed pineapple, drained and juices pressed out

1 1/2 cups grated carrot

1/2 cup Sucanat or other unrefined sugar

1 whole egg + 2 egg whites

1 tsp ground cinnamon

1 tsp ground ginger

1/4 tsp sea salt

2 tbs flax meal or ground flaxseed

1 1/2 cups whole wheat flour

2 tbs wheat germ

1 tsp baking powder

1 tsp baking soda

Preheat oven to 350 degrees F. Grease a pan with a bit of coconut oil (it called for a 9 x 5-inch loaf pan but all I had was a 11 x 7-inch pan)

In a large bowl, stir together the coconut oil, pineapple, carrot, Sucanat, egg and egg whites, cinnamon, ginger, salt and flax meal. In a separate bowl, stir together flour, wheat germ, baking powder and baking soda. Stir dry ingredients into wet until just combined. Scrape batter into loaf pan and spread out to edges. Bake until a toothpick inserted into enter comes out clean. (If you use a 9 x 5 pan, bake for 50 minutes. As I had the 11 x 7 pan, I checked after 30 minutes and it was done.) Remove from oven and let cool for 10 minutes before unmolding. Slide a knife around edges to help loosen cake from pan, then unmold and finish cooling on wire rack. Makes 9 slices.

(Calories: 108, Protein: 3g, Carbs: 13g, Total Fat 3g, Saturated Fat: 1.5g, Fiber: 2g, Sodium: 90mg, Cholesterol: 12 mg)

So, how did it come out? Well as you can see from the photos, the dish looks like Shephards Pie without the mashed potato topping. But the taste is amazing! The best was to describe this is a carrot cake without the nuts (which I don’t like anyways) and the sickening sweet cream cheese frosting. This is the good part of carrot cake. It goes nicely with tea or coffee. John did end up adding a small schmeer of cream cheese to his but I liked mine as is.

I would love to try this recipe again in muffin form as I think it would hold up quite well. Yet another muffin recipe for munchkin’s daily snacks!

I also bought all the ingredients to make the Cuban Black beans later this week and I’ll post that recipe. I love me some beans and rice so I can’t wait to try that recipe!