Carrot Loaf

2 c finely grated carrots

2 c cooked brown rice

1 c finely-chopped onion

1 c diced red and/or green pepper

1 10-oz can of tomato puree

6 level tbsp old-fashioned peanut butter

½ c whole wheat flour

1 to 2 tsp garlic granules

¼ c food yeast flakes

1 to 1½ tsp salt

¼ c crumbled wheat/bran flakes

A few shakes of paprika

Preheat oven to 350 degrees. Put the first four ingredients in a large mixing bowl and mix.

Mix the tomato puree and peanut butter in a small bowl until peanut butter is hidden in the tomato. Add to the carrot bowl and hold.

Measure the flour, garlic, yeast flakes, and salt and put in the carrot bowl. Mix. Spray an eight-by eight-inch baking dish with non-stick spray. Transfer the carrot mixture to the baking dish, and spread it evenly. Sprinkle crumbled wheat or bran flakes evenly over the loaf, then lightly sift the paprika the same way.

Put dish in oven and bake for one hour at 350 degrees, or until loaf center feels firm to the touch.

Leftover loaf makes good sandwich or Pitabread filling.

Yield: serves 6-8 people.