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
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
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