CARROT AND ORANGE MINI LOAF MKD
13th July 2020
FAT: 56.13g PRO: 14.65g CHO: 5.08g Kcals: 584
Notes
Sukrin GOLD is a brown sugar substitute with a lovely flavour, which adds to the texture of the cakes. But you can substitute with your preferred sweetener.
This is a good way of getting some veggie’s in!!
Ingredients
- 30g Carrots
- 8g Pecan nuts
- 35g Ground almonds
- 10g Olive oil
- 49g Eggs
- 2g Orange zest
- 20g Butter
- 2g Psyllium husk
- 15g Sweetener – SUKRIN GOLD
- 23g Icing – NATVIA or SUKRIN
- You will also need ¼ teaspoon of BARKAT baking powder and a few drops of orange extract
Instructions
- Pre heat oven to 180c / fan 160c / gas 5.
- Reserve the butter, ICING and orange extract.
- Chop the pecans, grate the carrot and the orange zest finely, then weigh.
- Mix together the Sukrin GOLD, ground almonds, psyllium husk, chopped pecans, Barkat baking powder, grated carrot and orange zest.
- Beat the egg and olive oil together, then add the other ingredients.
- Mix well, divide equally between two lightly greased mini loaf tins 4-inch x 2.5-inch.
- Cook for approximately 15 minutes.
- Make the butter icing by beating together the softened butter and ICING with a few drops of orange extract.
- When the mini loaves are cold, divide the butter icing equally and spread on top. Each mini loaf gives: 28g fat / 7.3g protein / 2.5g CHO
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CLICK HERE FOR DISCOUNTS.