2 carrot recipes: scones and bread

Grated carrots transform an ordinary quick bread into a nutritious superfood. Read on for two delicious recipes that are sure to become family favourites.

• Preparation: 15 minutes.
• Cooking time: 20 minutes.
• Makes 8 scones.

Ingredients:

• 192 g (1 1⁄2 c) all-purpose flour
• 50 g (1⁄4 c) sugar
• 7 ml (1 1⁄2 tsp) baking powder
• 2 ml (1⁄2 tsp) salt
• 1 ml (1⁄4 tsp) baking soda
• 30 ml (2 tbsp) crystallised ginger
• 90 ml (6 tbsp) chilled butter, cut into small pieces
• 1 large carrot, peeled
• 125 ml (1⁄2 c) low-fat buttermilk

Instructions:

1. Preheat oven to 200°C (400°F). Lightly coat a large baking tray with non-stick cooking spray.
2. Combine the flour, baking powder, salt, baking soda, and 50 grams (1/4 cup) of sugar, in a food processor. Pulse to combine. Add ginger and pulse until finely ground. Add butter and pulse until the mixture resembles coarse polenta. Transfer to a medium bowl.
3. Grate carrot in food processor. Add to flour mixture. Fold buttermilk into flour mixture just until evenly moistened.
4. Scrape dough onto a floured work surface. Knead briefly, just until dough holds together. Pat out to a 2.5-centimetre-thick (one-inch-thick) round.
5. Cut dough into eight equal wedges. Arrange 2.5 centimetres (one inch) apart on the prepared baking tray.
6. Bake until golden, or 18 to 20 minutes. Transfer to a wire rack to cool.

Each scone contains: 

• 203 calories
• 3 g protein
• 9 g fat (including 5 g saturated fat)
• 24 mg cholesterol
• 28 g carbohydrates
• 1 g fibre
• 278 mg sodium

• Scones are traditionally made with butter, sugar, eggs and cream. In these carrot-ginger scones, the eggs are omitted and buttermilk stands in for cream to cut back on the saturated fat content.

• Preparation: 10 minutes.
• Cooking time: 25 minutes.
• Makes 9 squares.

Ingredients:

• 30 ml (2 tbsp) canola oil
• 375 ml (1 2⁄3 c) instant polenta
• 43 g (1⁄3 c) all-purpose flour
• 10 ml (2 tsp) baking powder
• 5 ml (1 tsp) baking soda
• 30 ml (2 tbsp) sugar
• 5 ml (1 tsp) salt
• 400 ml (1 3⁄4 c) low-fat buttermilk
• 1 large egg, lightly beaten
• 2 medium carrots, peeled and finely shredded

Instructions:

1. Preheat oven to 200ºC (400ºF). Swirl oil in a 20 by 20 by 5 centimetre (eight by eight by two inch) baking pan. Preheat pan in oven for five minutes.
2. Combine the polenta, flour, baking powder, baking soda, sugar and salt in a large bowl. Stir in the buttermilk, egg and carrot. Carefully pour in oil from baking pan. Mix well. Pour batter into hot pan.
3. Bake until a toothpick inserted in the centre comes out clean, about 25 minutes. Let cool in pan 10 minutes. Turn out onto a wire rack and cool slightly before cutting. Serve warm.

Each square contains: 

• 202 calories
• 6 g protein
• 5 g fat (including 1 g saturated fat)
• 26 mg cholesterol
• 34 g carbohydrates
• 3 g fibre
• 550 mg sodium

• Buttermilk is produced by adding live cultures to low-fat milk. This thickens the milk and gives it a pleasantly creamy, tangy flavour. Buttermilk is a useful ingredient in baking, particularly in scones and muffins.

These classic recipes get a beta-carotene boost from grated carrot. Try them today and surprise your family with a tasty treat that's surprisingly nutritious.