I’m the kind of baker who likes the load a bunch of foodstuffs in a bowl and see what happens. This is the School of Anti-Baking. Sometimes this results in oven explosions or brownies that resemble moose turds but most of the time I have enough of the science down to have it work.
“What’re adding?” Julia wants to know.
“I don’t know yet.”
She watches me and then, out of nowhere says, “Can I have a threeway?”
Huh? If I were the kind of parent who cursed in front of her kids I might have said, “What the fuck did you just say?” But I am not that kind of parent so I thought that and said, “Excuse me?”
“A threeway,” she rolled her eyes as if I should of course know what she means. “Like, cranberries, chocolate chips, and carrot shreds?”
And so the Breakfast Loaf began to take shape as I lost a year or two from my life.
Sweet Breakfast Loaf with Carrots and Zucchini
This is the time to use up the stray carrot sitting in the fridge or the lone zucchini that didn’t make it into your lasagna. Also, please feel free to substitute flours that work for you – sorghum, brown rice, etc in order to make this gluten-free or wheat-free. Add seeds, nuts, or other dried fruit as desired. This is sweet enough to appeal to kids but also great with cream cheese or smashed berries on top. Add more sugar if you must or other chips for a fourway.
1 cup whole wheat flour
1 cup coarse bran
1 cup leftover cereal, brown rice flour, or any flour you like (or just use more of above)
2 eggs plus one additional egg white
1/2 cup applesauce
1/3 cup olive oil
1 tsp salt
1tsp baking soda
1/2 tsp baking powder
1 cup grated carrots
1 cup grated zucchini
1/2 cup brown sugar
1/2 white sugar
1/2 cup dried cranberries
1/2 cup chocolate chips
Oven to 350. Spray or grease two loaf pans. Mix everything in a giant bowl. Pour into loaf pans. Bake for 1 hour or more until set through.