I get asked all the time for tasty treats and snack that won’t effect a transformation too much, this is the reason for the Carrot & ginger loaf
Preheat oven to 180 ̊C. Line the base of two medium sized loaf tins with greaseproof paper.
Mix the flaxseed with a little water until the consistency thickens. Leave to stand.
Bring a small saucepan of water to the boil. Add the apple and simmer gently for around 4 minutes, until soft. Remove from heat and drain through a fine sieve. Stir gently to remove excess water. Transfer apple to a bowl and leave to cool.
In a large bowl, mix the flour, xanthan gum, baking powder, whey protein (if using), salt, cinnamon, ginger, cloves, stevia/xylitol and coconut sugar.
In a separate bowl, mix the coconut milk, olive oil, egg, egg white, apple sauce until smooth. Gently stir in the carrots and raisins and mix.
Divide the mixture between the two loaf tins and sprinkle the nuts over the top.
Bake for 30 minutes. Remove from oven and leave to cool for 5 minutes on a wire rack. Remove from tins and allow to cool. Store in an airtight container for up to 3 days
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> 20g flaxseed, ground
> 180g bramley apple, peeled, cored and sliced
> 150g coconut flour
> 1⁄2 tsp xanthan gum
> 2 tsps baking powder
> 50g chocolate flavour whey protein (optional)
> pinch of sea salt
> 2 tsps ground cinnamon
> 1 tsp ground ginger
> 8 cloves, ground
> 3 tsps stevia/xylitol
> 50g coconut palm sugar
> 100ml light coconut milk
> 100ml extra virgin olive oil
> 1 egg
> 1 egg white
> 200g carrots, peeled and grated
> 80g organic raisins
> 20g nuts, chopped (any kind)
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