Carrot Bread is a variation of Pumpkin and Rosemary Bread. The addition of carrots makes this bread versatile and able to be served with either sweet or savoury toppings. As an interesting fact, did you know that while raw carrots are very nutritious, cooked carrots contain more beta-carotene. Cooking releases the carotenoids contained in the cell walls of the vegetable. (The same is true of tomatoes!) PS. This bread freezes well and can be toasted.
CARROT BREAD
Makes: 1 small loaf
INGREDIENTS
- 1 cup quinoa flakes
- 1/2 cup psyllium husk
- 1/4 cup besan flour
- 1/4 cup almonds
- 3/4 cup pepitas
- 3/4 cup sunflower seeds
- 1/4 cup flaxseed
- 2 TB chia seeds
- 2 tsp salt
- 1 cup grated carrot (I usually grate the skin as well)
- 3 TB coconut oil
- 1 1/2 cups warm water
METHOD
- Blend almonds, pepitas and sunflower seeds together until broken down but not turned into meal. (I prefer a finer textured loaf but if you prefer a chunkier loaf blend slightly)
- Mix all dry ingredients together.
- Add coconut oil and water to dry ingredients and mix thoroughly (If the weather is cool you will need to gently melt the coconut oil first)
- Mould the mixture into the shape of a loaf of bread and place on a shallow baking tray (greased or lined with baking paper) If you prefer you can place the mixture in a small greased loaf tin.
- Cover with gladwrap and allow to sit for several hours to allow the grains and seeds to soften and swell.
- Preheat oven to 175 d Celsius and bake for approximately 45 – 60 min until golden brown
- Allow to cool before slicing thinly.
