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 Organic Muffin or Pancake Mix
1/4 cup  Highwood Crossing Organic Flax Seed ground*
1/2 tsp  cinnamon
2  eggs, large
3/4 cup  honey or sugar
1/4 cup  Highwood Crossing Organic Canola Oil
1/4 cup  buttermilk

*2 Tbsp of seeds grind up to make the 1/4 cup of ground flax seed 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 muffin mix and stir until blended.

Pour batter into greased 9×5-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.