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Ingredients of Oil-free & Sugar-free Ginger Carrot Bread
- Prepare 200 grams of Carrots.
- You need 1 tbsp of Grated ginger.
- It’s 100 ml of 100% fruit juice (carrot, apple, etc.).
- It’s 2 tbsp of Fat-free yogurt.
- You need 1 tbsp of Molasses.
- It’s of Dry ingredients.
- Prepare 200 grams of Cake flour.
- Prepare 40 grams of Wheat bran ( or wholewheat or graham flour).
- It’s 1 tbsp of Ground flax seeds.
- Prepare 2 tsp of Cinnamon powder.
- You need 1/4 tsp of Nutmeg.
- You need 1/2 tsp of Baking soda.
- You need 1/2 tsp of Baking powder.
- Prepare 100 ml of Nuts and raisins.
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Oil-free & Sugar-free Ginger Carrot Bread step by step
- The amount of carrots decreases a bit after peeling, so I used 5 carrots, which was 200 g..
- Cut the carrots into 1 cm chunks, put in a food processor and chop finely..
- After pulsing 5-6 times, the carrots were finely chopped. (If you don't have a Magic Bullet, use any food processor or grate the carrots.).
- Add the ginger, juice, yogurt and molasses and mix well..
- Put the first seven dry ingredients (everything except the nuts and raisins) in a large bowl and mix well with a whisk to incorporate air..
- Fold in the wet ingredients from Step 4 with a spatula. Add the nuts and raisins..
- Line a baking pan with a sheet of parchment paper. Spoon the batter from Step 6 onto the sheet and spread to make a 20×25 cm rectangle about 2 cm high..
- Bake in a preheated 170℃ oven for 35 minutes..
- After baking, cool down a little on a rack. If you then wrap it tightly in plastic wrap right away and wait until it's cooled completely, it will be nice and moist..
- The raisins tend to burn easily if they're exposed at the top, so try to push them into the dough before baking..
- This is a cross-section. The bread is packed with carrots, so it's moist even without butter or oil..
- When it's cooled, cut it into 15 squares. This bread can be kept in the refrigerator for 2-3 days..
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