I got the recipe back from LA Chef today...
Recipe Name: Breakfast Bread with Carob and Carrots
1 1/3 cups whole-grain wheat flour
3 tbsp oat bran
1/2 tsp baking soda
1/2 tsp baking powder
1 1/8 tsp ground cinnamon
1/2 tsp ground ginger
3 tbsp plain non-fat yogurt
1/2 cup apple juice
1 1/8 tsp vanilla extract
1/2 tsp canola oil
1 1/2 tbsp honey
2 egg whites
3 tbsp grated carrots
1 1/2 tbsp carob chips
Preheat oven to 350°F.
Sift together the wheat flour, oat bran, baking soda, baking powder, cinnamon and ginger. Set aside. (This can be done the night before and kept covered at room temperature.)
Mix the yogurt, apple juice, vanilla extract, oil, honey, egg whites and carrots in a separate bowl and blend together.
Mix the dry ingredients into the wet ingredients.
Add the carob chips and fold together until blended. Do not over-mix, this will toughen the bread.
Coat 2 small loaf pans with non-stick spray and fill each pan 3/4 full with batter. Place on the center rack of the preheated oven and bake 45 minutes.
The breads are done when a toothpick inserted into the center of a loaf comes out dry. Cool on a rack for 15 minutes.
Makes: 12 servings; 2 mini loaves; 6 slices per loaf
Serving size: 1 slice
Pure Exchange: 1 Starch