Pineapple Carrot Coffee Ring
Yield
16 servingsPrep
2 hrsCook
25 minReady
2 hrsLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Pk |
yeast, active dry
|
*
|
| ¼ | cup |
water
warm |
|
| 1 | each |
eggs
|
|
| 2 | tablespoons |
honey
|
|
| 1 | cup |
unbleached all-purpose flour
|
|
| 8 | ounces |
pineapple, canned, crushed
in its own juice |
|
| 1 | cup |
carrots
grated |
|
| ¼ | cup |
raisins, seedless
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
nutmeg
ground |
|
| ¼ | cup |
sunflower seeds
|
|
| 1 ½ | cups |
whole-wheat flour
|
|
| ½ | cup |
bran
|
|
| 2 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Pk |
yeast, active dry
|
*
|
| 59 | ml |
water
warm |
|
| 1 | each |
eggs
|
|
| 3E+1 | ml |
honey
|
|
| 237 | ml |
unbleached all-purpose flour
|
|
| 231.2 | ml/g |
pineapple, canned, crushed
in its own juice |
|
| 237 | ml |
carrots
grated |
|
| 59 | ml |
raisins, seedless
|
|
| 1.3 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
|
|
| 1.3 | ml |
nutmeg
ground |
|
| 59 | ml |
sunflower seeds
|
|
| 355 | ml |
whole-wheat flour
|
|
| 118 | ml |
bran
|
|
| 3E+1 | ml |
vegetable oil
|
|
Directions
Sprinkle the yeast over the warm water in a bowl. Stir to dissolve the yeast.
Combine the egg, honey, yeast mixture, unbleasched white flour, and the pineapple in a mixing bowl.
Beat well. Let stand in a warm place for 30 minutes covered with a wet towel.
Add the carrots, raisins, salt, cinnamon, nutmeg, sunflower seeds, whole wheat flour, bran and oil. Blend well.
Spoon the dough into a lightly oiled 10 inch tube pan. Let rise until doubled in a warm place for 60 minutes.
Bake in a 350℉ (180℃) oven for 25 minutes or until browned.
Cool in the pan for 5 minutes; then remove from the pan and cool completely on a wire rack.
