Carrot Pecan Loaf
Cooking carrots allows our bodies to absorb the valuable beta-carotene that they provide – try this loaf in autumn when carrots are at their peak.

1 cup Carrots, cooked and mashed
1/2 cup Pecans or walnuts
1 1/4 cup Highwood Crossing Flaxseed Muffin or Pancake Mix
1/4 cup Ground flaxseed*
1/2 teaspoon Cinnamon
2 Eggs, large
3/4 cup Honey or sugar
1/4 cup Highwood Crossing Canola oil
1/4 cup Buttermilk

*2 tablespoons of seeds grind up to the 1/4 cup of ground flaxseed required for this recipe*

Toast nuts in pie plate at 350°F for approximately 7 minutes then coarsely chop.

In a large bowl mix eggs, sugar, oil and buttermilk.

Stir in carrots and nuts and add Highwood Crossing Muffin and Pancake Mix - stirring until blended.

Pour batter into greased 9x5 inch loaf pan and bake 350°F for 50 minutes. Let loaf cool in pan on rack 10 minutes, remove loaf from pan to cool completely and serve.