Gluten free carrot and raspberry loaf
1 hr 30 min
1 hr 15 min
Brown rice flour
Gluten-free all-purpose flour
½ cup(s), or millet flour
Monk fruit sweetener with erythritol
3 cup(s), grated
3 large egg(s), lightly beaten
Unsweetened frozen raspberries
125 gm, or fresh
- Preheat oven to 350°F. Lightly spray a 7cm x 21cm x 10.5cm loaf pan with oil and line base and sides with parchment paper.
- Sift flours, baking powder, ginger, cinnamon, cloves and baking soda into a large bowl. Add sweetener.
- Make a well in the centre of the flour mixture. Add carrot, eggs, oil and buttermilk. Stir until all ingredients are moistened. Add raspberries and gently fold through. Spoon mixture into prepared loaf pan and smooth the surface. Bake for 1 hour and 15 minutes or until a skewer inserted into the centre comes out clean. Leave loaf to cool in tin. Cut into slices and serve.