Mini Pear And Carrot Loaves

Method

Preheat oven to 180°C (160°C fan forced). Grease an 8-hole, 1 cup mini loaf tray. Combine the butter, sugar, flour, almond meal, eggs, carrot and pear in a large bowl. Spoon into prepared holes. Level surfaces. Bake for 30 minutes or until a skewer inserted at centres comes out clean. Stand in tray for 5 minutes, then transfer to a wire rack to cool.
Combine icing sugar and lemon juice in a small bowl.
Drizzle cooled cakes with icing. Sprinkle with pistachios or coconut.

Serves:
8

Preparation time:
10 minutes

Cook time:
30 minutes

Ingredients

125g Just Organic salted butter, melted
1 cup Merryfield brown sugar, firmly packed
1⅔ cups Has No gluten free self raising flour
1 cup White Mill almond meal
2 Lodge Farms free range eggs, whisked
⅔ cup Just Organic full fat milk
2 baby carrots, grated
2 ripe small pears, peeled, cored and finely chopped
1 cup Merryfield icing mixture
1 tbsp lemon juice
⅛ cup pistachios, finely chopped and/or shredded coconut, for topping mini cakes.