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Carrot Hazelnut Loaf

This is a healthier choice than commercial carrot cake or chocolate cake but it's not low in calories.

Ingredients

Carrot Hazelnut Loaf
Carrot Hazelnut Loaf
olive or canola oil spray
150 g (5½ oz/1 cup) stoneground self-raising flour
½ tsp bicarbonate of soda (baking soda)
1 tsp ground cinnamon
90 g (3¼ oz/¾ cup) coarse semolina
9 g (¾ oz/⅓ cup) sucralose or 80 g (2¾ oz/⅓ cup) raw sugar (see Hints)
60 g (2¼ oz/½ cup) hazelnuts, chopped
60 g (2¼ oz/½ cup) dried-fruit medley
235 g (8½ oz/1½ cups) grated carrot
2 eggs
250 ml (9 fl oz/1 cup) buttermilk
4 tbsp olive or canola oil

Method

 

  1. Preheat the oven to 170°C (325°F/Gas 3). Spray a 19.5 × 9.5 cm (7½ in × 3¾ in) loaf tin with oil, then line the base with baking paper.
  2. Sift the flour, bicarbonate of soda and cinnamon into a large bowl, then return any husks to the bowl. Stir in the semolina and sucralose or raw sugar, then stir in the hazelnuts, fruit medley and grated carrot. Make a well in the centre.
  3. Whisk together the eggs, buttermilk and oil in a bowl. Add to the flour mixture and stir until combined and smooth. Spoon into the prepared tin and smooth the surface.
  4. Bake for 50 minutes, or until a skewer inserted in the centre comes out clean. Leave in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Cut into slices to serve.

 

Hints:

Using raw sugar instead of sucralose will increase the loaf's GI and calorie content, but the loaf will remain in the low-GI range.

Will keep refrigerated for up to 1 week and frozen for up to 1 month.

Fruit medley is a mixture of dried apple, apricots, pears and sultanas.

 

Main ingredient:
Carrot, Nuts
Cuisine:
German
Course:
Dessert, Breakfast/Brunch

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