Gluten free carrot and raspberry loaf
7
Points®
Total time: 1 hr 30 min • Prep: 15 min • Cook: 1 hr 15 min • Serves: 12 • Difficulty: Easy
Gluten free carrot cake with sweet bursts of raspberries, drizzled with passionfruit and yoghurt.
Ingredients
Oil spray
1 x 3 second spray(s)
Rice flour
1 cup(s), (220g) brown variety
Gluten free flour
1 cup(s), or sweet potato flour
Flour, buckwheat
110 g, (½ cup) or millet flour
Baking powder
4½ tsp
Ground ginger
2 tsp
Ground cinnamon
1 tsp
Cloves
½ tsp, ground
Bicarbonate of soda
½ tsp
Sweetener, xylitol
145 g, (⅔ cup)
Carrot(s)
3 cup(s), grated, (260g), grated
Egg(s)
3 medium, (lightly beaten)
Canola oil
¼ cup(s), (60ml)
Buttermilk
300 ml
Frozen raspberries
125 g, or fresh
Instructions
1
Preheat oven to 170°C. Lightly spray a 7cm x 21cm x 10.5cm loaf tin with oil and line base and sides with baking paper.
2
Sift flours, baking powder, ginger, cinnamon, cloves and soda into a large bowl. Add xylitol.
3
Make a well in the centre. Add carrot, eggs, oil and buttermilk. Stir until all ingredients are moistened. Add raspberries and gently fold through. Spoon mixture into prepared tin 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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