Seed and carrot roast loaf by Hilary (Christmas 2019)

20191129_192918This recipe original featured in the book ‘Trinity’s Conscious Kitchen’. We found it on Kind Earth. It is gluten-free.

Ingredients

  • Carrots 3 large sized (or 400g approx)
  • 150g ground sunflower seeds (1 cup)
  • 150g ground pumpkin seeds (1 cup)
  • 2 cloves garlic
  • 1 heaped tablespoon fresh rosemary
  • 1 heaped tablespoon fresh parsley (or 1 heaped teaspoon dried)
  • 1 teaspoon sea salt

Method

  1. Chop the (unpeeled, but scrubbed) carrots into small pieces. Boil or steam until soft. Drain and then mash. Grind seeds in a nut mill to make seed meal.
  2. Crush garlic and finely chop rosemary and parsley. Mix seed meal, carrots and all other ingredients together.
  3. Firmly press mixture into a loaf tin (lined with parchment paper). A 1kg loaf tin works well (approx 20x10x6cm). Make sure that you press really firmly to encourage the binding process – if you are too timid, it tends to fall apart. If you get it just right, then it magically forms into a perfectly sliceable loaf.
  4. Bake in a preheated oven at gas mark 6 (200˚C/400˚F) for approximately 45 minutes.
  5. Gently lift from the loaf tin by pulling out the loaf along with the parchment paper. Turn over onto a bread board and slice with a bread knife.
  6. Big bonus – it freezes really well (just slice up before you freeze and either grill or bake when you take back out again after defrosting). Yay!

20191129_192918Notes

Grinding the seeds works best with a seed/nut/coffee grinder, although you can use a blender to roughly chop the seeds instead. If you roughly chop the seeds, then add a heaped tablespoon of spelt flour to the mixture to encourage the binding process. The other alternative is to use a pestle and mortar.
If you have neither a grinder nor a blender, you can substitute the ground seeds for pre-ground nuts or seeds.

By Hilary