Saturday, 24 March 2018

Gluten Free Carrot Loaf

After what felt like a long week, I made it to the Easter holidays in one piece. My stress levels have been at 110% the past few days and so I took to baking this morning. The sheer amount of assignments and revision I have to complete over the next three weeks makes me quiver. On the bright side, I'm absolutely loving Dietetics, there is SO much to learn but the course is so interesting. I love it! Now I can't be the only one who finds baking therapeutic? This little number is Gluten free and can be dairy free too, I've included alternatives in this recipe so you've got the best of both worlds.
Prep time: 10 mins                                                               Baking time: 35-40 mins




 INGREDIENTS:

1 1/2 cups Oat flour
3/4 cup grated carrots
1 mashed banana
1 tsp cinnamon
1/4 cup caster sugar
1/3 cup coconut oil
3 Eggs (Don't eat dairy, use 3 flax eggs instead)
3/4 cup unsweetened almond milk
1 1/2 tsp baking powder
1/4 cup crushed almonds (optional). 


METHOD:

1. Preheat oven to 160C.
2. Sift flour and baking powder into medium bowl. Add the rest of the ingredients and beat until mixture is smooth.
3. Spoon into prepared loaf tin and bake for 35mins.
4. When ready, leave cake in tin for 5 minutes then turn onto wire rack to cool.
5. Enjoy!


Remember, if you cook/bake it, snap it!


Have a great weekend!
Nokhuthula xo
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