Page 209 - COMING UNSTUCK by Sara tuck
P. 209
Mr McGregor’s If you’re feeling low, there is
nothing like a bloody good
mini carrot loaves cup of tea (or coffee) and a
wodge of something sweet
and cakey to cheer the soul.
Makes 8 These mini carrot loaves are moist and earthy, gently spiced
and delicious. They also don’t object to being smeared with a
1 medium/large carrot, peeled whisper of butter, if you fancy.
2 eggs
½ cup flavourless baking oil Preheat the oven to 170˚C (340˚F) and line the base of eight
finely grated zest of 6cm x 9cm (2½ in x 3½ in) mini loaf tins with baking paper
1 spray-free orange Use the grater attachment of a food processor to grate the
1 medium ripe banana, carrot, then switch the blades to the regular one, scoop the
peeled, roughly chopped carrot to the side and add the eggs, oil, orange zest, banana
1 cup firmly packed brown and sugar. Pulse until the mixture is well combined. Add the
sugar remaining ingredients and pulse again, until just combined.
½ tsp baking powder Spoon into prepared mini loaf tins and bake for 30 minutes or
½ tsp baking soda until the tops bounce back when gently pressed. Cool in the tins
(bicarbonate soda) for 15 minutes before removing to cool on a wire rack.
1 tsp ground cinnamon
1 tsp mixed spice This can be made as one loaf, using a 12cm x 22cm (5 in x 8½ in)
pinch of salt loaf tin. Increase the cooking time to 35-40 minutes or until
1¼ cups wholemeal flour a skewer inserted comes out clean.
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