Carrot & Seed Loaf

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 ( 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!


Ready in

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


1. |

Chop the unpeeled carrots into small pieces.

2. |

Boil or steam until soft. Drain and then mash.

3. |

Put the seeds into a powerful blender mill to make a seed meal.

4. |

Crush garlic and finely chop rosemary and parsley.

5. |

Mix seed meal, carrots and all other ingredients together.

6. |

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.

7. |

Bake in a preheated oven at 200˚C for approximately 45 minutes.