Ingredients
- 130 gram rice flour
- 75 grams cornflour
- 65 grams tapioca flour
- 2 teaspoons ground cinnamon
- 1 teaspoon Bi Carb Soda
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 220 grams brown sugar
- 90 grams pecan nuts, chopped
- 90 grams vegetable oil
- 3 eggs
- 100 grams Milk, I use Zymil - Lactose Free
- 2 --- carrots
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 170 Degrees (I have fan forced)
Place Carrots in bowl and chop speed 5 for 5 seconds
Set aside
Place rice flour, cornflour, tapioca flour, cinnamon, bi carb, baking powder, xanthum and brown sugar into bowl (I dont bother washing after I do the carrots) and turbo 2 to 3 times to combine these dry ingredients.
Add carrot, oil, eggs (mine weighed 130gr) and milk mix 10 seconds speed 4 – scrape down the sides.
Add Pecan pieces mix 10 seconds
"Counter-clockwise operation" speed 4 (or until pecans combine with mixture).Place mixture in a prepared loaf tin (20cm X 9cm)
Sprinkle with extra Pecans (OPTIONAL)
Bake for 1 hour at 170 degrees – cover with foil half way through to avoid over browning.
Remove from oven when cooked through and leave to rest in tin for 10 minutes prior to removing from tin.
Tip
Recipe converted from - Food Intolerance Management Plan
Thermomix Model
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Recipe is created forTM 31
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Comments
How many carrots?? also missing tapioca flour and rice flour...
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