Rustic Courgette, Carrot & Seeded Loaf
Recipe type: Bread
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
  • 200g Organic white flour
  • 100g Organic spelt flour
  • 1 Carrot
  • 1 Courgette
  • 185ml Almond milk
  • 50g Walnuts
  • 2 tablespoons of sunflower & flax seed + extra for topping
  • 1 teaspoon of dried oregano
  • 1 teaspoon of baking powder
  • 1 Teaspoon of salt
  • 1 teaspoon of bicarbonate of Soda
  • A pinch of sugar
  1. Heat the oven to 200oc / Gas mark 6
  2. Mix all the dry ingredients in a large bowl
  3. Using a julienne slicer, slice the carrot & courgette into ribbons
  4. Squeeze the excess water out
  5. Place the slice carrot & courgette into the same bowl as the dry mix
  6. Make a well in the middle of the mix add the almond milk
  7. you don't have to knead, it just needs to be mixed through.
  8. Add the nuts and seeds, mix in
  9. Transfer the dough to a floured worktop and shape.
  10. Place into a pre grease loaf tin
  11. score the top with a sharp knife
  12. Sprinkle the remaining seeds, and a little extra salt and herbs on the top
  13. Transfer to the pre heated oven and bake for approx 30 mins
  14. The loaf should sound hollow when you tap it, so if unsure, carefully tip it out of the tin and tap the base
  15. If you think it needs a little longer - put it back in the oven for approx 8 minutes longer.
  16. Let the loaf cool on a wire rack
  17. Slice and enjoy smeared with butter, hummus, pesto: The possibilities are endless!
Recipe by Sustarian Living at