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Loaves Of Fun
The Australian Women's Weekly Food
|Issue 48 2019
Perfect for Easter entertaining, these cute carrot-topped loaves are a healthier twist on the classic carrot cake.
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PHOTOGRAPHER BEN DEARNLEY STYLIST SOPHIA YOUNG PHOTOCHEF NADIA FONOFF
QUINOA, CARROT & PEAR LOAVES PREP + COOK TIME 1 HOUR 20 MINUTES (+ STANDING & COOLING) MAKES 8
¾ cup (150g) white quinoa, rinsed 1¼ cups (310ml) water 1 cup (120g) oat bran 1 cup (160g) wholemeal self-raising flour 1/3cup (75g) firmly packed brown sugar 1 teaspoon baking powder ½ teaspoon bicarbonate of soda ½ teaspoon table salt 1/3cup (125g) molasses 2 eggs, beaten lightly 60g butter or dairy-free spread, melted ¾ cup (180ml) milk or almond milk 1 cup coarsely grated carrot (see tips) 1 small pear (180g), grated coarsely 4 baby carrots (120g), peeled, halved 1 tablespoon maple syrup or honey, optional
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