MAPLE CARROT LOAF
Hands-on time: 15 minutes Total time: 1¼ hours Makes: 8 servings
Breakfast loaves are often made with vegetable oil for moistness, but unsweetened applesauce works just as well. We’ve also used coconut milk to make it vegan, as well as gluten-free flour in this celiac-friendly recipe.
3 tbsp flaxseed meal
1½ cups gluten-free all-purpose flour
¾ cup maple sugar
2 tsp each baking soda and cinnamon
¾ tsp xanthan gum
½ tsp salt
¼ tsp nutmeg
pinch ground cloves
⅓ cup unsweetened applesauce
¼ cup coconut milk (such as Thai Kitchen)
2 tbsp lemon juice
2 tsp vanilla
1 cup finely shredded carrot
(about 1 large)
In small bowl, mix flaxseed meal with ⅓ cup water. Let stand for 5 minutes.
In sugar, large baking bowl, soda, whisk cinnamon,together flour, xanthan maple gum, salt, nutmeg and cloves. In separate bowl, whisk together applesauce, coconut milk, lemon juice, vanilla and flaxseed meal mixture; stir into flour mixture just until combined. Fold in carrot. Scrape into greased 8- x 4-inch (1.5 L) loaf pan, smoothing top.
Bake in 350°F oven until golden and cake springs back when touched, 35 to 40 minutes. Let cool in pan for 20 minutes; transfer directly to rack to cool completely.
PER SERVING: about 175 cal, 3 g pro, 3 g total fat (1 g sat. fat), 36 g carb (4 g dietary fibre, 16 g sugar), 0 mg chol, 480 mg sodium, 146 mg potassium. % RD I: 6% calcium, 12% iron, 21% vit A, 3% vit C, 3% folate.