Mini-loaves are soul food in smaller, friendlier forms and that is the inspiration behind this satisfying treat. Our Carob and Raisin Mini-Loaf Recipe marries this concept with the classic tea loaf. Easy to make and naturally-sweetened, you’ll be glad to know that they are also vegan and gluten-free. Bite into them or slice each piece into thick wedges, the choice is yours to make. All we know is that these carob mini-loaves are perfect for afternoon tea indulgence.
- 1 1/2 cups gluten free all-purpose flour
- 1/4 cup The Australian Carob Co. Roasted or Raw Carob Powder
- 1/4 cup raisins
- 2 tbsps organic maple sugar*
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsweetened almond milk
- 1/4 cup unsweetened applesauce
- 1/4 cup avocado oil
- 1 tsp pure vanilla extract
- 1/2 cup warm water
Preheat oven to 350F and lightly grease mini-loaf pan with avocado oil.
In a large bowl, add all the dry ingredients except for the raisins. Mix until well-combined.
Add the wet ingredients to the dry mixture except for warm water. Mix thoroughly.
Pour in the warm water and mix batter for a minute or two.
Sprinkle the raisins and mix until it is well-incorporated.
Transfer the batter into the prepared mini-loaf pan.
Bake for 35-45 minutes at 350F. Or until it passes the toothpick/knife test.
Allow the mini-loaves to cool completely before serving. Best enjoyed with tea or any hot beverage.
This recipe makes 4-6 mini-loaves. Double the recipe to make 8-12 mini-loaves.
If preferred, cane sugar or organic coconut sugar can be used in lieu of organic maple sugar.
Freshly-brewed coffee can be used instead of warm water.
The appearance and sweetness of these mini-loaves will depend on the type of carob powder that you use. Roasted carob powder tends to have a sweeter and darker in color profile. Raw carob powder lends a delicately sweet and slightly less dark in color profile. Whichever you decide to choose, just know that both taste amazingly good!