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Carrot, kale and walnut loaf

Carrot, kale and walnut loaf

4
Points®
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
12
Difficulty
Easy

Ingredients

Wholemeal self-raising flour

¾ cup(s), (120g)

White self-raising flour

½ cup(s), (75g)

Granulated stevia sweetener

½ cup(s), (110g)

Egg(s)

2 medium, lightly beaten

Olive oil

¼ cup(s), (60ml)

Skim milk

⅓ cup(s), (80ml)

Carrot(s)

¾ cup(s), grated, (90g) grated

Kale

½ cup(s), (70g) baby, shredded

Walnuts

¼ cup(s), (25g) chopped, toasted

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 9cm x 20cm (base measurement) loaf tin with oil. Line base and 2 long sides with baking paper.
  2. Combine flours and xylitol in a large bowl. Whisk eggs, oil and milk in a jug until combined. Fold egg mixture into flour mixture until just combined.
  3. Fold carrot, kale and walnuts into cake mixture until just combined. Spread mixture into prepared tin. Bake for 45–50 minutes or until a skewer inserted in the centre comes out clean. Set loaf aside in tin for 5 minutes before turning onto a wire rack to cool. Serve warm or cold.

Notes

Store in an airtight container for up to 3 days or freeze in individually wrapped portions for up to 2 months. Reheat in microwave or toast in a toaster.

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