Carrot Bread

1 lb. sweet carrots, peeled and grated
1 1/4 C. whole wheat flour
1 1/4 C. cornmeal
pinch sea salt
1/4 C. flax meal
1 1/2 tsp. baking powder
2 eggs, separated
2 T. oil
1/2 C. organic honey
3/4 C. milk
1/4 C. raisins
1/4 C. dried cranberries

Preheat oven to 375. In a small saucepan place carrots and enough water to just cover. Bring to a boil and cook for 5 minutes. Remove from heat, drain, let cool. In a medium mixing bowl mix flour, cornmeal, flax meal, salt, and baking powder. Set aside. Beat egg whites until stiff. Mix egg yolks with oil, honey, and milk. Mix well. Add to dry ingredients and stir just until combined. Fold in egg whites. Add dried fruits and cooked carrots and mix until just combined. Do not over mix or loaf will be tough. In a 9x5 sprayed cooking pan, pour batter and bake for 60 minutes or until an inserted toothpick comes out clean.

Applesauce Oatmeal Muffins

1 C. old fashioned oatmeal flakes
1 C. unsweetened applesauce
1/2 C. milk
1 large egg, beaten
2 T. ground flax seed
2 T. + 1 tsp. olive oil
1 T. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground nutmeg
3/4 C. whole wheat flour
1/4 C. dried cranberries
1/4 C. dried cherries
1/4 C. raisins

Preheat oven to 375. Prepare muffin tins by lining with papers or cooking spray. Combine oatmeal, applesauce, milk, eggs, flax, and oil in a medium bowl. In another medium bowl, combine dry ingredients, including dried fruit. Make a well in the center of the dry ingredients and pour wet ingredients into it. Stir just until all ingredients are combined (do not overstir). Fill muffin cups 2/3 full. Bake 15- 20 minutes. Cool on wire rack.