Recipe: Appetizing Oil-free & Sugar-free Ginger Carrot Bread

You obviously want organic and nutritious nutrients to maintain your body natural and healthy at all times. But no longer all recipes we will practice at home. therefore I am going to present healthy recipes on my blog particularly for you. And if you are looking for Oil-free & Sugar-free Ginger Carrot Bread recipe then you are in the correct place. Immediately find another recipe here.

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Healthy living will always be a challenge. Hopefully after reading the article above, it will make you stronger in your desire to live a healthy life. Now it's time for us to go to the main menu, the oil-free & sugar-free ginger carrot bread recipe. You can cook oil-free & sugar-free ginger carrot bread using 14 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to cook Oil-free & Sugar-free Ginger Carrot Bread:

1. Use 200 grams of Carrots.
2. Use 1 tbsp of Grated ginger.
3. Get 100 ml of 100% fruit juice (carrot, apple, etc.).
4. Get 2 tbsp of Fat-free yogurt.
5. Get 1 tbsp of Molasses.
6. Provide of Dry ingredients.
7. Take 200 grams of Cake flour.
8. Take 40 grams of Wheat bran ( or wholewheat or graham flour).
9. Get 1 tbsp of Ground flax seeds.
10. Provide 2 tsp of Cinnamon powder.
11. Take 1/4 tsp of Nutmeg.
12. You need 1/2 tsp of Baking soda.
13. Use 1/2 tsp of Baking powder.
14. Take 100 ml of Nuts and raisins.

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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