 | |  | |  | |  | |  | |  |
| | | | | | | | | | |
PEANUT-CARROT LOAF
Serves 6
Ingredients:
2 Cups Peanuts, Shelled, Raw
1 Cup Whole Wheat Breadcrumbs
1 Red or Green Pepper
6 Carrots
1 Cup Pure Tomato Puree
3 Tbsp. Whole Wheat Flour
Few Sprigs of Parsley
Directions:
Chop the peanuts, pepper and parsley.
Grate the carrots to make 2 Cups.
Combine all of the ingredients.
Preheat oven to 350 degrees.
Oil loaf pan. Put mixture in pan.
Bake for 30 minutes.
Serves 6
Ingredients:
2 Cups Peanuts, Shelled, Raw
1 Cup Whole Wheat Breadcrumbs
1 Red or Green Pepper
6 Carrots
1 Cup Pure Tomato Puree
3 Tbsp. Whole Wheat Flour
Few Sprigs of Parsley
Directions:
Chop the peanuts, pepper and parsley.
Grate the carrots to make 2 Cups.
Combine all of the ingredients.
Preheat oven to 350 degrees.
Oil loaf pan. Put mixture in pan.
Bake for 30 minutes.
