Gluten free carrot and raspberry loaf
1 hr 30 min
1 hr 15 min
Gluten free carrot cake with sweet bursts of raspberries, drizzled with passionfruit and yoghurt.
1 x 3 second spray(s)
1 cup(s), (220g) brown variety
Flour, plain, gluten free
1 cup(s), or sweet potato flour
110 g, (½ cup) or millet flour
½ tsp, ground
Bicarbonate of soda
145 g, (⅔ cup)
3 cup(s), grated, (260g), grated
3 medium, (lightly beaten)
¼ cup(s), (60ml)
125 g, or fresh
- 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.
- Sift flours, baking powder, ginger, cinnamon, cloves and soda into a large bowl. Add xylitol.
- 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.
SERVING SUGGESTION: 99% fat-free plain yoghurt and fresh passionfruit. VARIATION: You can swap the raspberries for chopped fresh strawberries or blueberries.