Carrot Bread - Kids Lunch 2 (recipe included)

The creative challenge I run into with my kids lunch menu tends to result from lack of planning.  If I approached their lunch like I approached our dinners, every required ingredient (ok, 96% of them anyway) would be available and a recipe or idea at the ready.

This week our grocery list had bit more preparation.  Since the smoothie containers that I was hoping to have already have not yet arrived I'm punting a bit.

Enter tomorrow's lunch for my little men:

Carrot Bread with crunchy peanut butter and
strawberries.  Wyatt has cheddar cheese slices
and Patrick has cottage cheese.

Carrot Bread

• 1 3/4 cups white whole wheat flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 teaspoon freshly grated ginger
• 3/4 cup finely grated carrots
• 1/4 cup diced, dried apricots
• 1 cup unsweetened applesauce
• 2 eggs, separated
• 2 tablespoons coconut oil, melted (or canola if you prefer)

1. Preheat oven to 350 degrees and grease a loaf pan.
2. Combine the flour, sugar, baking powder, baking soda, salt and cinnamon in a large bowl.  Whisk to combine.
3. Add the grated ginger and carrots, apricots, applesauce, egg yolk, and oil and stir to combine.  The mixture will be thick.
4. In another bowl or mixer add the egg whites.  Whisk (or beat with mixer) until soft peaks form. 
5. Temper the mixture by adding a scoop of the carrot batter into the beaten egg whites.  Fold gently to combine. 
6. Add the egg white mixture to the remaining carrot batter and fold again to combine.** 
7. Pour the batter into the prepared loaf pan. 
8. Bake for 40-50 minutes until a toothpick inserted comes out clean.  Cool for 10 minutes before turning out onto a wire rack to cool completely.

 **The double fold technique is more gentle on the egg whites so they produce light and fluffy bread!