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.-Pauline
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.
