Gluten free carrot and raspberry loaf
5
Points®
Total time: 1 hr 30 min • Prep: 15 min • Cook: 1 hr 15 min • Serves: 12 • Difficulty: Easy
Ingredients
Cooking spray
3 spray(s)
Brown rice flour
1 cup(s)
Gluten-free all-purpose flour
1 cup(s)
Buckwheat flour
½ cup(s)
Baking powder
4½ tsp(s)
Ground ginger
2 tsp(s)
Ground cinnamon
1 tsp(s)
Ground cloves
½ tsp(s)
Baking soda
½ tsp(s)
Monk fruit sweetener with erythritol
⅔ cup(s)
Carrots
3 cup(s)
Egg
3 large
Canola oil
¼ cup(s)
Whole buttermilk
1¼ cup(s)
Unsweetened frozen raspberries
125 gm
Instructions
1
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.
2
Sift flours, baking powder, ginger, cinnamon, cloves and baking soda into a large bowl. Add sweetener.
3
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.
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