Carrot, Apple and Ginger Loaf (gluten free)

Well hello there.  No more apologies, I’m just slack ok? ...and, well, I do have a quite demanding day job too, so yeah… let’s just leave it there.

This is the perfect cake for cool, blustery, drizzly days, it warms you, settles you and is practically a health food (ok it is a cake).  I was a bit poorly yesterday and was researching looking up all things ginger on the internet in search of something to settle my stomach.  However I was a bit too sick to actually get up off my arse and cook something so, today, feeling better, having done some work (got to get that in there!), I felt it was time to experiment a little in the kitchen again. I’m a big fan of this combination of flavours in a juice, but after ordering one of those juicing contraptions a couple of  years ago (well, actually I bought one twice, once when I was a teenager, insisting it would be used every day and I would clean it meticulously, in fact I think it’s still in my parent’s cupboard, coated in dried up vegetable mush) I hastily sent the second one back after switching it on and realising it sounded like a Mitsubishi motorbike revving in our kitchen, not necessarily what you want as your invigorating wake up call of a morning.  Anyways cake is much better isn’t it, juice is for namby pamby health freaks, cake however is a health food of the more sophisticated mind, you have to think about it a bit harder, but yes, it is good for you in so many other ways.

Right enough of this clap trap, onto the cake.

Ingredients:

  • 3 small apples, grated
  • 2 carrots, grated
  • 3 nuggets of stem ginger, finely chopped
  • 6oz of gf self raising flour
  • 6oz of butter
  • 6oz of caster sugar
  • 1 rounded teaspoon of ground ginger
  • 3 eggs

Method:

Pre-heat the oven to 180 degree (fan) or 200.  Grease and line a loaf tin.

Cream the butter and sugar until pale and fluffy (nuke a little if solid from the fridge).  Add the eggs, one by one, and beat in.  Add flour, stir.  Add ground ginger, apples, carrots and chopped up stem ginger and mix (try to sprinkle the stem ginger around the bowl a bit to stop it clumping together).  Turn mix into loaf tin and bake for about an hour (or until a knife comes out clean). Serve however you bloody fancy, I’ve already tucked into mine warm from the oven – it’s good.

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3 thoughts on “Carrot, Apple and Ginger Loaf (gluten free)

  1. Do you have to use a special flour to make it gluten free or is normal self-raising flour actually gluten-free? I’ve got a friend who’s gluten-intolerant and I’d love to make this for her!

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    • Sorry I only looked at the first part of this message. Yes you do need to use gluten free, I always get Dove’s farm flour, they sell it in most supermarkets now normally in the gluten free section. I hope that helps and your friend likes it. Lucky her! x

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