This is the second recipe I baked over the weekend and I am happy with it. The mini-loaves were light and moist but I didn’t trust them to to stay that way so I froze most of them in individual plastic bags to be microwaved when needed. In fact, the ones I left out were more dense the next day so I popped one in the microwave for 30 seconds and it came out light and moist again and the cream cheese didn’t have time to melt. I think the microwave is pretty essential for gluten-free baking which is not eaten immediately. But having said that, the lemon cake I made at the same time is still good today because of the syrup. I think I am finally getting the hang of this.
Tonight I made some bread rolls by throwing into a food processor different flours and starches to make up the gluten-free flour part, butter, plain yogurt and cheese. They turned out really well and now I can’t remember what I did. Quite stupid. I will have to try again and hope that my instincts kick in again. I even rolled some of the dough out quite thin and they turned into great savoury biscuits. Needless to say there is nothing left.
Mini Carrot Cake Loaves
140gms/5oz unsalted butter
150gms/5.3oz caster sugar
150gms/5.3oz grated carrot
100gms/3.5oz grated raw potato
75gms/2.6oz dried blueberries
200gms/7oz my gluten-free flour
1 tsp cinnamon
1 tsp baking powder
50gms/1.7oz sunflower seeds
For the icing
150gms/5.3oz cream cheese
1-2 tsp lemon juice
1. Preheat the oven to 180°C/350°F.
2. Grease a set of mini-loaf tins. BUY HERE.
3. Beat the butter and sugar until creamy. If the butter is too hard, microwave it for 10 seconds.
4. Add the eggs one at a time and beat well.
5. Stir in the dried blueberries, seeds, carrot and potato.
6. Add the flour, cinnamon and baking powder.
7. Spoon into the tin moulds and smooth the tops.
8. Bake about 20 minutes until a skewer comes out clean.
9. Cool 5 minutes, then remove from the moulds and cool completely on a wire rack.
10. Beat the cream cheese and lemon juice together and pipe on top.
11. Sprinkle with a few more sunflower seeds and serve.