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Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, oil-free & sugar-free ginger carrot bread. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Oil-free & Sugar-free Ginger Carrot Bread is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Oil-free & Sugar-free Ginger Carrot Bread is something that I’ve loved my entire life.
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To get started with this recipe, we must 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 it.
The ingredients needed to make Oil-free & Sugar-free Ginger Carrot Bread:
- {Get 200 grams of Carrots.
- {Prepare 1 tbsp of Grated ginger.
- {Take 100 ml of 100% fruit juice (carrot, apple, etc.).
- {Prepare 2 tbsp of Fat-free yogurt.
- {Prepare 1 tbsp of Molasses.
- {Get of Dry ingredients.
- {Take 200 grams of Cake flour.
- {Make ready 40 grams of Wheat bran ( or wholewheat or graham flour).
- {Make ready 1 tbsp of Ground flax seeds.
- {Prepare 2 tsp of Cinnamon powder.
- {Get 1/4 tsp of Nutmeg.
- {Prepare 1/2 tsp of Baking soda.
- {Get 1/2 tsp of Baking powder.
- {Get 100 ml of Nuts and raisins.
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Steps 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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