Gluten-free carrot and oat loaf
This Gluten-free carrot and oat loaf can easily be made dairy-free if plant-based cream is used. You can finish it off according to your liking – with icing, glaze, cream and so on. Perfect for breakfast with your coffee or with afternoon tea. Kids tend to like it too ( and it’s good for them as has lot’s of fiber and not too much added sugar).
Ingredients
Method
- Preheat the oven to 170°C.
- Line a loaf tin with parchment paper.
- In a bowl, lightly whisk the eggs, then add the cream, oil and vanilla. Combine.
- In a larger bowl, mix the flour, oats, baking powder, cinnamon, ginger and sugar. Add the creamy mixture and combine until smooth.
- Mix in the grated carrots, then the raisins and tip the batter into the prepared tin.
- Bake in the middle of the oven for 45-50 minutes, until golden brown and an inserted skewer comes out clean.
- Remove the tin from the oven, let it cool for 5 minutes, then transfer it to wire-rack to cool completely.
- You can drizzle it with glaze or cover it with buttercream, whipped cream etc according to your liking or the occasion.