Honey carrot and ginger loaf
Happy New Year and all that - hope you had a lovely break and ready to face the world after the holiday hibernation. Its my last day of holidays and I've had a bit of a bread from bread baking, so I thought I'll start with something nice and easy to start with.
My January GoodFood magazine arrived last week and I finally got around to reading it when a carrot cake recipe caught my eye and I decided to give it a go (with a few modifications).
Honey Carrot and Ginger Loaf
1 Tbsp honey
1 Tbsp olive oil
3 large carrots (280g), peeled and grated
1/2 - 1 tsp ground ginger
60g spelt flour
165g white flour
1/4 tsp salt
1 tsp baking powder
3 eggs
60g natural yoghurt
50ml almond milk
Peel and grate carrots in a bowl, add honey, oil and ginger and mix everything together. Line a baking tray with parchment paper and tip the carrots onto the tray, spread out evenly.
Heat the oven to 160C (fan) and roast carrots for 15 mins, giving it a bit of a stir half way through. Cool the carrots for about 20 mins.
Meanwhile mix flours, baking powder and salt in a large bowl. Lightly whisk eggs in a smaller bowl, add yoghurt and milk. Once the carrots have cooled down, add them to the flour mix and pour in the egg mixture. Mix everything together until its well combined, the mixture will look pretty thick.
Line a medium (1lb) loaf tin with parchment paper, pour the mixture into the tin and smooth it out for an even top. Bake for 50-60 minutes until the top is slightly dark and firm to touch. Cool the loaf in the tin for 30-60 minutes, and cool completely (another hour) before slicing.
My January GoodFood magazine arrived last week and I finally got around to reading it when a carrot cake recipe caught my eye and I decided to give it a go (with a few modifications).
Honey Carrot and Ginger Loaf
1 Tbsp honey
1 Tbsp olive oil
3 large carrots (280g), peeled and grated
1/2 - 1 tsp ground ginger
60g spelt flour
165g white flour
1/4 tsp salt
1 tsp baking powder
3 eggs
60g natural yoghurt
50ml almond milk
Peel and grate carrots in a bowl, add honey, oil and ginger and mix everything together. Line a baking tray with parchment paper and tip the carrots onto the tray, spread out evenly.
Heat the oven to 160C (fan) and roast carrots for 15 mins, giving it a bit of a stir half way through. Cool the carrots for about 20 mins.
Meanwhile mix flours, baking powder and salt in a large bowl. Lightly whisk eggs in a smaller bowl, add yoghurt and milk. Once the carrots have cooled down, add them to the flour mix and pour in the egg mixture. Mix everything together until its well combined, the mixture will look pretty thick.
Line a medium (1lb) loaf tin with parchment paper, pour the mixture into the tin and smooth it out for an even top. Bake for 50-60 minutes until the top is slightly dark and firm to touch. Cool the loaf in the tin for 30-60 minutes, and cool completely (another hour) before slicing.
Comments
Post a Comment