by The Culinistas
For the past several weeks, we’ve been highlighting foods that help your skin glow. As we bid adieu to our glowing skin initiative, we’d like to share a recipe to take with you, because incorporating foods for the skin should be a year long practice. This quickbread is packed with beta carotene rich carrots, which help retinol production, and sunflower seeds which help create a protective moisture barrier on the skin. Whip up a batch for breakfast or a snack. Did we mention it’s gluten & dairy free?
Morning Glory Bread
Prep Time 15 mins
Cook Time 1 hour 15 minutes
Makes one loaf
½ cup sunflower seeds, roasted
2 TB flax seeds, ground
2½ cups rolled oats, divided
1 cup coconut sugar
1 TB baking powder
1 TB solstice blend
1 tsp salt
½ medium zucchini, grated
1 large carrot, grated
2 bananas, mashed
1 tsp apple cider vinegar
1. Preheat oven to 350ºF.
2. In a high speed blender, blend sunflower seeds until smooth.
3. In a small bowl, whisk flax seeds with 3 TB warm water; let sit for 10 mins.
4. In a high speed blender, blend 2 cups rolled oats into a fine flour; transfer to a bowl & add remaining ½ cup rolled oats, coconut sugar, baking powder, solstice blend & salt.
5. In the bowl of a stand mixer, mix ¼ cup sunflower butter, flax seed mixture, zucchini, carrot, bananas & apple cider vinegar on medium speed until fully incorporated; then mix in dry ingredients until smooth.
6. Transfer batter to greased loaf pan; garnish with extra seeds & oats. Bake until center is cooked through, 75-85 mins; cool.
– There might be a little leftover sunflower seed butter after the ¼ cup is added to the cake; do not add all to the bread.
– ½ of a zucchini should yield about 1 cup & 1 carrot should yield about 1 cup.
A special thanks to Abi Polinsky for the beautiful photograph.