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Photo of Gluten free carrot and raspberry loaf by WW

Gluten free carrot and raspberry loaf

5
Points® value
Total Time
1 hr 30 min
Prep
15 min
Cook
1 hr 15 min
Serves
12
Difficulty
Easy

Ingredients

Cooking spray

3 spray(s)

Brown rice flour

1 cup(s)

Gluten-free all-purpose flour

1 cup(s)

Buckwheat flour

½ cup(s), or millet flour

Baking powder

4½ tsp(s)

Ground ginger

2 tsp(s)

Ground cinnamon

1 tsp(s)

Ground cloves

½ tsp(s)

Baking soda

½ tsp(s)

Monk fruit sweetener with erythritol

⅔ cup(s)

Carrots

3 cup(s), grated

Egg

3 large, lightly beaten

Canola oil

¼ cup(s)

Whole buttermilk

1¼ cup(s)

Unsweetened frozen raspberries

125 gm, or fresh

Instructions

  1. Preheat oven to 350°F. Lightly spray a 7cm x 21cm x 10.5cm loaf pan with oil and line base and sides with parchment paper.
  2. Sift flours, baking powder, ginger, cinnamon, cloves and baking soda into a large bowl. Add sweetener.
  3. Make a well in the centre of the flour mixture. Add carrot, eggs, oil and buttermilk. Stir until all ingredients are moistened. Add raspberries and gently fold through. Spoon mixture into prepared loaf pan 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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