CARROT-GINGER TEA BREAD
Provided by Judith Choate
Categories Ginger Breakfast Brunch Dessert Bake Prune Carrot Edible Gift Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Quantity: Three 6-inch loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Place the eggs in a medium mixing bowl and whisk until frothy. Beat in the oil and prune purée. When well blended, using a wooden spoon, beat in the carrots, minced ginger, ginger juice, and orange zest.
- Combine the all-purpose flour with the bran flour, brown sugar, baking powder, and baking soda in a large bowl. When blended, add the carrot mixture, beating with a wooden spoon to incorporate.
- Spoon the batter into the prepared pans. Bake for about 25 minutes, or until the edges begin to pull away from the pans and a cake tester inserted into the center comes out clean.
- Remove from the oven and invert onto a wire rack. Allow to cool before serving or storing.
GRAPEFRUIT-GINGER TEA BREAD
From Vegetarian Times January 2009. I have also made this with oranges. To supreme a citrus fruit: cut off the outer rind with a sharp knife, then slice wedges of fruit out from between the inner membranes of each segment.
Provided by Eat Your Vegetables
Categories Breads
Time 1h30m
Yield 1 loaf
Number Of Ingredients 15
Steps:
- Preheat oven to 350. Coat a 9x5" loaf pan with cooking spray. Spread pecans on baking sheet and toast 6-7 minutes. Cool slightly and chop.
- Whisk together flour, sugar, baking powder, salt, and baking soda in large bowl, set aside.
- Beat eggs in a separate bowl. Whisk yogurt, milk and canola oil into eggs. Stir in grapefruit pieces and zest.
- Fold egg mixture into flour mixture until just moistened and no lumps remain. Fold in crystallized ginger and chopped pecans. Transfer to prepared loaf pan and bake 55-60 minutes, or until deep brown around edges and toothpick inserted in center comes out clean. Cool 1 hour on wire rack. Remove from pan and cool completely.
- To make glaze: whisk together confectioner's sugar and 1 T grapefruit juice in a small bowl. Stir in additional 1/2 t juice to achieve thick, but pourable consistency. Add another 1/2 t juice drop by drop, if necessary.
- Place foil beneath wire rack to catch drips. Turn loaf upside down so that flat side is up. Drizzle glaze over loaf. Allow glaze to set before slicing.
Nutrition Facts : Calories 3062.4, Fat 118.4, SaturatedFat 13.6, Cholesterol 434.9, Sodium 3382.8, Carbohydrate 473.8, Fiber 37.2, Sugar 247.4, Protein 64.6
GINGER TEA BREAD
Low fat recipe from "Diabetes Cooking Book" GF Feb13
Provided by paulkiely
Time 55m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Place dried fruit in a large bowl pour over tea and soak for 2 hours stirring occasionally. Heat oven to Gas 3 160C/140C fan.
- Line the bottom and sides of a 900g loaf tin with baking parchment. Put flour, baking powder, fructose and egg in a food processor or blender for a couple of minutes. Add the dried fruit and tea and blitz again until well mixed.
- Spoon the mixture into tin and bake for 40 mins until the cake feels springy in the centre or when a skewer comes out clean. You can check after 20 mins to see if the top is browning to quickly if so cover with foil and continue to cook. Cool in the tin for 5 mins then carefully turn out onto a wire rack.
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