Gluten free carrot and raspberry loaf

7
Total Time
1 hr 30 min
Prep
15 min
Cook
1 hr 15 min
Serves
12
Difficulty
Moderate
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

Flour, plain, gluten free

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.

Notes

SERVING SUGGESTION: 99% fat-free plain yoghurt and fresh passionfruit. VARIATION: You can swap the raspberries for chopped fresh strawberries or blueberries.

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