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| Carrot Snack Bread |
| 1 large carrot, grated 1 cup cornmeal 2 tablespoons oil 1 tablespoon maple-flavored syrup 3/4 cup very hot water 2 egg whites 2 egg yolks, beaten 1 teaspoon cinnamon Dash of salt |
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| Beat the egg whites until stiff peaks form. Set
aside. Combine the carrot, cornmeal, oil, water, syrup, salt and cinnamon. Add egg yolks. Mix well. Fold the egg whites into the mixture. Pour into a 9x9-inch baking pan that has been generously greased. Bake at 400 degrees F for 20 to 23 minutes. Cool. |
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