Carrot & Seed Loaf
This is a goodie!
I am constantly searching for and testing alternative bread recipes because we run an almost gluten free house, when I came across this, I was not disappointed! This Trinity’s Kitchen recipe (www.trinityskitchen.com) is like Christmas in a loaf! It is packed full of favour (we added a little more garlic), really moist consistency and could be a great alternative to a nut roast at the Christmas table. I was seriously impressed by this, well done Trinity!
3 Large Carrots (or 400g approx)
150g ground sunflower seeds
150g ground pumpkin seeds
3 cloves garlic
1 heaped tablespoon fresh rosemary
1 heaped tablespoon fresh parsley (or 1 heaped teaspoon dried)
1 teaspoon sea salt
Chop the unpeeled carrots into small pieces.
Boil or steam until soft. Drain and then mash.
Put the seeds into a powerful blender mill to make a seed meal.
Crush garlic and finely chop rosemary and parsley.
Mix seed meal, carrots and all other ingredients together.
Firmly press mixture into a loaf tin (lined with parchment paper). A 1kg loaf tin works well (approx 20x10x6cm). Pressing firmly will ensure the loaf doesn’t fall apart.
Bake in a preheated oven at 200˚C for approximately 45 minutes.