Step-by-Step Guide to Prepare Quick Oil-free & Sugar-free Ginger Carrot Bread
Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Easiest Way to Prepare Favorite Oil-free & Sugar-free Ginger Carrot Bread. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Oil-free & Sugar-free Ginger Carrot Bread, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Oil-free & Sugar-free Ginger Carrot Bread delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Oil-free & Sugar-free Ginger Carrot Bread is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to prepare a few ingredients. You can have Oil-free & Sugar-free Ginger Carrot Bread using 14 ingredients and 12 steps. Here is how you can achieve that.
I felt like eating dense, spicy carrot cake like the one I ate in America! But, I was worried about the calories so I decided to make a low-fat, healthier version. It's perfect to eat as a snack while you're on a diet, and I added wheat bran to make it fiber-rich.
When you fold in the dry ingredients to the wet ingredients in Step 6, the dough should look a bit plump. Recipe by gh97923
Ingredients and spices that need to be Get to make Oil-free & Sugar-free Ginger Carrot Bread:
- 200 grams Carrots
- 1 tbsp Grated ginger
- 100 ml 100% fruit juice (carrot, apple, etc.)
- 2 tbsp Fat-free yogurt
- 1 tbsp Molasses
- Dry ingredients
- 200 grams Cake flour
- 40 grams Wheat bran ( or wholewheat or graham flour)
- 1 tbsp Ground flax seeds
- 2 tsp Cinnamon powder
- 1/4 tsp Nutmeg
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 100 ml Nuts and raisins
Instructions to make Oil-free & Sugar-free Ginger Carrot Bread
- 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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