Currant And Carrot Loaf
| Servings |
| 8slices |
|
|
Ingredients
- 1cup almond meal
- 1cup plain wholemeal flour
- 2tsp baking powder
- 2tsp cinnamon
- 1/2cup currants
- 1/2cup shredded coconut
- 1/2cup chopped walnuts
- 1/3cup extra virgin olive oil
- 1tsp vanilla extract
- 1/2cup rice malt syrup
- 2 beaten free-range eggs
- 2cups grated carrot
- 3/4cup reduced-fat ricotta cheese
Instructions
- Preheat oven to 180C. Line a medium loaf tin with baking paper.
- Mix almond meal, flour, baking powder, cinnamon, currants, coconut and walnuts together. Mix oil, vanilla, rice malt syrup and eggs together. Add wet mixture to dry ingredients along with grated carrot. Pour into the prepared loaf tin.
- Bake for 1 hour. A skewer inserted into the centre of the loaf should come out clean if loaf is ready. If not, cook for a little longer.
- Allow loaf to cool completely before slicing into 8 pieces. 1 slice is 1 serve.
- Spread a slice with 1 tablespoon of ricotta to serve. You could also add some sliced fruit, such as banana to the topping if you like.
- Freeze leftover slices individually to defrost and toast for another meal.
Recipe Notes
359 calories per serve
Each month our 28 Day Weight Loss Challenge is themed, targeting things like reducing sugar, budget recipes, meals for fussy eaters, recipes with 5 ingredients or less, and many more.
You can find out the theme of this month’s challenge HERE.
