Fruit & Carrot Breakfast Bread Recipe

Fruit & Carrot Breakfast Bread Recipe

Yield: 8 Servings
Recipe by luhu.jp

Ingredients:
4 cup: Pancake mix,
4 tsp: Cinnamon,
1 cup: Raisins, golden preferred
1/2 cup: Dried apples, chopped
1 cup: Almonds, chopped
1 cup: Coconut, shredded
1/2 package: Dry scrambled egg mix,
4 cup: Shredded carrots,
1 cup: Oil or Margarine,
2 tsp: Vanilla, optional
1 cup: Honey, or sugar
1 1/4 cup: Water,

Directions:
Preparation

mix the pancake mix, cinnamon, raisins, dried apple pieces, almonds,
coconut, and scrambled egg mix. Out into a zip lock gallon bag. Add
Sugar if using it instead of honey.

Peel and shred carrots to approximate 4 cups (a little more or less
does not make much of a difference). Pack carrots into a zip lock bag.

If using oil and honey, pre-measure into a 1pint plastic bottle with
the vanilla.

At the campsite:

If using margarine melt it in a small container made of aluminum foil

Add the oil-honey (if using it), carrots, and water to the dry mix
and mix well. If there is liquid with the carrots add it to the dry
mix too.

Put into a lightly oiled dutch oven and bake 25-35 minutes with about
20 pieces of charcoal on the top and 10-15 on the bottom. Check after
15-20 minutes.

Recipe By : Vaughan


Source from luhu.jp

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