Hands-on time: 15 min­utes To­tal time: 1¼ hours Makes: 8 serv­ings

Canadian Living Comfort Food - - Home-style Desserts -

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.

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