Moist Corn and Carrot Bread

• Put the corn grits, baking powder and salt in a bowl. Mix the eggs, almond milk and oil in another bowl with the whisk. Stir the moist into the dry mixture and fold in the grated carrots.
• Fill the rather liquid dough into a rectangular, greased baking dish (approx. 20 cm long) and smooth it out. Bake in the preheated oven on the middle rack at 190 degrees for about 35 minutes until golden. The dough should rise a little. The bread tastes best when it is lukewarm, cut into squares. The bread is also ideal to take away when it has cooled down. The bread can also be frozen well.

Variation options:

• Instead of carrots e.g. Use e.g. parsnips, pumpkin, zucchini or beetroot. Instead of almond milk z. B. Use coconut or cow milk, or a spelled and oat drink. Also grains, such as. B. pumpkin, sunflower, pine nuts or flax seeds go well with it. Simply stir into the dough as well (approx. 30 - 50 g).

Savory variant:

• Add any grated Parmesan cheese, various chopped herbs and spices (pizza seasoning or similar) to the above dough and sprinkle with grated cheese before baking.

Sweet variant:

• The bread tastes quite neutral, i. H. if you would like to eat it as a cake substitute, you can add approx. 25 - 35 g honey, rice syrup or maple syrup to the dough. In addition, if you like, fold about 30 - 50 g of raisins, cranberries or other finely chopped dried fruit into the dough.