Oil-free & Sugar-free Ginger Carrot Bread
Oil-free & Sugar-free Ginger Carrot Bread

Hey everyone, it is John, welcome to my recipe page. 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.

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Oil-free & Sugar-free Ginger Carrot Bread is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Oil-free & Sugar-free Ginger Carrot Bread is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to 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 that.

The ingredients needed to make Oil-free & Sugar-free Ginger Carrot Bread:
  1. Take Carrots
  2. Get Grated ginger
  3. Prepare 100% fruit juice (carrot, apple, etc.)
  4. Make ready Fat-free yogurt
  5. Prepare Molasses
  6. Prepare Dry ingredients
  7. Get Cake flour
  8. Get Wheat bran ( or wholewheat or graham flour)
  9. Get Ground flax seeds
  10. Get Cinnamon powder
  11. Get Nutmeg
  12. Make ready Baking soda
  13. Take Baking powder
  14. Make ready Nuts and raisins

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Instructions to make Oil-free & Sugar-free Ginger Carrot Bread:
  1. The amount of carrots decreases a bit after peeling, so I used 5 carrots, which was 200 g.
  2. Cut the carrots into 1 cm chunks, put in a food processor and chop finely.
  3. 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.)
  4. Add the ginger, juice, yogurt and molasses and mix well.
  5. 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.
  6. Fold in the wet ingredients from Step 4 with a spatula. Add the nuts and raisins.
  7. 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.
  8. Bake in a preheated 170℃ oven for 35 minutes.
  9. 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.
  10. The raisins tend to burn easily if they're exposed at the top, so try to push them into the dough before baking.
  11. This is a cross-section. The bread is packed with carrots, so it's moist even without butter or oil.
  12. 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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