Ostara honey Carrot Bread

As Earth shifts from winter to spring, we reach the spring, or vernal equinox. This is when the Earth is in position for equal hours of daylight and night, a balance between light and dark. This year, the equinox takes place on March 20th.

The spring equinox revels in new beginnings, fresh starts and fertility. Ostara, a name which stems from the Germanic spring goddess, Eostre (sounds a bit like Easter, doesn't it?) is the Pagan celebration to welcome this season of life. Seeds are sprouting, babies are born, flowers begin to bloom, and life is born out of the depths of winter. The Earth becomes vibrant once again.

Some ways to celebrate this seasonal shift are: spending time outside, eating seasonal foods (like this carrot bread!), adorning your home with fresh flowers, planting a garden, being mindful and grateful of each sense (listening to the birds chirp, smelling the wildflowers, tasting the fresh berries, feeling the new grass beneath your feet, seeing the colors of spring)

This carrot honey cake is a great way to embrace the spring equinox! Sweetened with honey, it makes a great breakfast or snack. Its delicious toasted and served with a bit of butter!

Correspondences of Ostara

foods: carrots, eggs, honey, leafy greens, yogurt, honey cake
herbs & flowers: daffodils, tulips, jasmine, crocus, acorns, peonies, dandelions, nettle, violets
colors: pastels, blue, green, yellow, pink
animals: bunnies, chicks, lambs, butterflies, bees, robins

The Steps

1  3/4 cup all purpose flour
1/2 cup almond flour
1/2 tsp salt
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/3 cup olive oil
1/2 cup honey
2 eggs
1 tbsp vanilla extract
1/2 cup almond milk (sub any milk)
1  1/2 cup grated carrots
1/2 cup chopped walnuts
1/4 cup coconut shreds or flakes
1/4 cup pumpkin seeds

First, preheat the oven to 325 degrees F and line a 9x5 loaf pan with parchment paper and oil. It's helpful to let the parchment paper hang over the edges slightly so its easier to remove from the pan. 

Next, peel and grate the carrots finely, and toast the walnuts. Heat on a pan over medium heat for about 30 seconds-1 minute, or until fragrant. This makes the walnuts so delicious- definitely do not skip this step. 

To a medium mixing bowl, combine the flour, almond flour, salt, baking soda, cinnamon and nutmeg. Whisk together. 

In a separate mixing bowl, whisk together the olive oil, honey, eggs, vanilla, and milk. Add the dry ingredients into the wet and stir until just combined, leaving a few streaks still in the batter. 

Next, very gently fold in the carrots, coconut and walnuts with a wooden spoon. Pour batter into the prepared pan and sprinkle the pumpkin seeds on top.

Bake for 55-60 minutes. Let cool before removing from the pan. Serve with a light dust of powdered sugar and a bit of butter- yum!