Flourless Carrot Multi-Seed and Nut Bread
Recipe From What's For Lunch, Honey?
By Meeta K. Wolff
Prep Time: 20 min
Total Time: 1 hour
Serves: 6-8
Ingredients
150g carrots, grated
1-2 tablespoons olive oil
1 packet (about 5g) dried yeast
Pinch of salt
50g almonds, finely ground
50g hazelnuts, finely ground
50g sesame seeds
50g flaxseeds
50g sunflower seeds
50g pumpkin seeds
1-2 teaspoons za'atar
A few pinches of sumac
100ml warm water
Method
Place the grated carrots in a large bowl, add the dried yeast, ground hazelnuts and almonds, the olive oil, salt and aromatics - here the sumac and za'atar.
Toast the sesame, flax, pumpkin and sunflower seeds, then grind them finely and add them to the bowl with the other ingredients. Pour the water and using your hands quickly bring the mixture together. It will not be like a smooth sticky bread dough but rather slightly crumbly but it should come together easily.
Line a small baking tray with some baking paper and with your fingers spread the mixture into the pan. Smoothen the top, then cover with a cloth and allow to rest for about 15 minutes. Pre-heat the oven to 170 degrees C.
After the resting time bake the bread in the oven for 25-30 minutes keeping an eye on it so that it does not brown too much. Nice crispy edges are good though! Take out of the oven and allow to cool
Notes: Use any other aromatics that suit your fancy. I have used garam masala and cumin seeds, which is also one of my favorites. But dried herb mix like herbs de Provence are great to.
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