Rustic Carrot Bread

with pumpkin seeds

1 Bread

Rustic Carrot Bread

A hearty snack or side, vegan and gluten free. The other day I invited my family and wanted to create a tasty, somewhat fancy snack in which I could also integrate a few leftover carrots. I decided to bake a carrot bread using only ingredients I still had at home. As my mom is allergic to gluten, I baked this bread with gluten-free flour – but it works just as well with wheat flour!
At first I wasn’t sure whether the use of only leftovers would produce a presentable result. – but we ended up having a fresh, juicy bread, that makes a great side for a curry (more about this in another recipe ;)… ) and which could be toasted the next day and be enjoyed with a spread as a hearty breakfast.
Category Bread & Co
Portions 1 Bread

You need

  • 325 g Flour gluten free options are available in bigger stores
  • 50 g Hemp Protein Powder or another protein powder with a neutral taste
  • 50 g Flax Seeds
  • 50 g Sunflower Seeds
  • 200 g Plain Soy Yogurt
  • 600 g Carrots
  • 200 ml Water
  • 2 TBSP Baking Powder
  • Salt
  • Pepper
  • Parsley

Here’s how to do it

  • First, grate the carrots finely in a food processor and chop the parsley. Then put all the ingredients in a bowl and mix until a tough dough is formed. If necessary, add more water until the desired consistency is achieved.
  • At the same time, preheat the oven to 180°C and grease a baking tin with some olive oil. Pour the dough into the baking tin and sprinkle some pumpkin seeds on it.
  • Now bake the bread for about 25 minutes until it has a crispy crust and is no longer liquid inside.

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