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Carrot and Ginger Corn Bread

Adapted from Delicious Living Magazine

This gluten-free recipe has a fantastic texture and zippy ginger taste. Make-ahead tip: The uncooked batter keeps in the refrigerator for several days, so you can make fresh, hot muffins any time. Ingredient tip: Turbinado sugar is similar to brown sugar but with a coarser texture.

Makes 2 loaves or about 16 muffins

1 cup Ellyndale™ Organic Sunflower Oil
5 eggs
1 ripe banana, finely chopped
2/3 cup NOW Real Food® Organic Turbinado Sugar*
2/3 cup shredded carrot (1 medium-large carrot), finely grated
3/4 cup plus 3 tablespoons NOW Real Food® Gluten-Free White Rice Flour*
1/2 cup cornmeal
2 teaspoons baking powder
1/8 teaspoon salt
1 tablespoon minced fresh ginger
  1. Preheat oven to 350˚.
  2. In an electric mixer with paddle or in a large mixing bowl, combine oil, eggs, banana, carrot, sugar, and mix.
  3. In a separate bowl, combine rice flour, cornmeal, baking powder, salt, and ginger.
  4. Add dry mixture to egg mixture and continue mixing until fully combined.
  5. Lightly grease two 8 ½ x 4 ½ x 2 ½–inch loaf pans or about 16 muffin cups.
  6. For loaves, fill 2/3 of each pan with batter; for muffins, scoop about 1/3 cup batter into each cup.
  7. Bake until an inserted toothpick comes out clean; 25–30 minutes for muffins, or 40–45 minutes for loaves.

Per Serving (1 muffin):
230 calories (60% fat calories)
16 g fat
2 g saturated fat
66 mg cholesterol
3 g protein
21 g carbohydrate
1 g fiber
90 mg sodium

*NOW items available from your local health food store

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