1 cup fresh, cooked and sliced celery
1 cup chopped walnuts
1/2 cup raisins
1/2 cup brown sugar
1 cup baby carrots
2 eggs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup skim milk
1/2 cup smoked almonds
1/2 cup flaked coconut
1/2 cup chopped pecans
1/3 cup raisins
Preheat oven to 350 degrees F (175 degrees C). Lightly grease four 9x5 inch loaf pans.
In a large bowl, stir together the celery, nuts, raisins, black sugar and brown sugar. Combine the eggs, salt and pepper and set aside. In a medium bowl, whisk together the milk and almond milk.
In a large bowl, stir together the milk mixture, eggs and broth mixture. Transfer the cooled peas and carrots to the bowl with the carrots. Add the almonds, coconut, pecans and raisins and toss well. Spoon sides of the bowl into pan. Spoon remaining peas and carrots onto the bottom of the bowl, then pile the remaining carrots onto the bottom of the bowl.
Bake for 60 to 70 minutes in the preheated oven. Cool before serving.
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