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A Cooking Adventure with Thom

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Lemony Carrot Spice Bread

That's My Home,
24 servings, 1 slice each.



We diabetics need something sweet that we can eat without sending our glucose reading into another world. This is a good dessert for us to enjoy without feeling guilty.



cups Fiber One® cereal
cups all purpose flour
1 cup granulated sugar
½ teaspoons baking powder
2 teaspoons pumpkin pie spice
½ teaspoon salt
½ teaspoon baking soda
1 cup chopped walnuts
cup lemon juice
¼ cup vegetable oil
1 teaspoon grated lemon peel
1 15-ounce can diced carrots, undrained
2 eggs

Cooking Method

Heat oven to 350º F.  Grease loaf pan, 9 x 5 x 3 inches.  Finely crush cereal.  Place cereal in plastic bag or between sheets of waxed paper; crush with rolling pin.  Or crush in blender or food processor.  Stir together flour, sugar, baking powder, pumpkin pie spice, salt and baking soda in large bowl.  Stir in cereal and walnuts.  Beat remaining ingredients until well mixed.  Stir into cereal mixture just until moistened.   Pour into pan.  Bake about 1 hour and 10 minutes or until toothpick inserted in center comes out clean.  Cool 15 minutes; remove from pan.  Cool completely before slicing.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183