Rustic Courgette, Carrot & Seeded Loaf
Author: Kaylie Kist
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
- Heat the oven to 200oc / Gas mark 6
- Mix all the dry ingredients in a large bowl
- Using a julienne slicer, slice the carrot & courgette into ribbons
- Squeeze the excess water out
- Place the slice carrot & courgette into the same bowl as the dry mix
- Make a well in the middle of the mix add the almond milk
- you don't have to knead, it just needs to be mixed through.
- Add the nuts and seeds, mix in
- Transfer the dough to a floured worktop and shape.
- Place into a pre grease loaf tin
- score the top with a sharp knife
- Sprinkle the remaining seeds, and a little extra salt and herbs on the top
- Transfer to the pre heated oven and bake for approx 30 mins
- The loaf should sound hollow when you tap it, so if unsure, carefully tip it out of the tin and tap the base
- If you think it needs a little longer - put it back in the oven for approx 8 minutes longer.
- Let the loaf cool on a wire rack
- Slice and enjoy smeared with butter, hummus, pesto: The possibilities are endless!
Recipe by Sustarian Living at https://www.sustarianliving.com/rustic-courgette-carrot-seeded-loaf/
3.5.3239