I’m going to keep this short and sweet because the less time you spend reading it, the more time you will have to make and eat it. And I can get back to eating it too.
I’ve never used Spelt before, so this was a bit of an experiment. A very happy one.
It’s got all the sweetness of carrot cake, minus the sugar, but with the crunch of a lovely golden crust and a nice savoury nuttiness that makes you want to devour the whole flipping thing in one sitting.
- 160g grated carrot
- 2 eggs
- 3 Tbsp almond milk
- 2 Tbsp oil (I used a mix of rapeseed and olive oil, but coconut oil would also work well)
- 2 Tbsp maple syrup (or honey)
- 2 Tsp vanilla bean paste
- 200g spelt flour
- 1 Tsp baking powder
- Large pinch of sea salt
- 1 Tsp mixed spice
- 1 Tsp ground nutmeg
- 20g chopped walnuts
Prep/equipment- heat oven to 180C and prep a loaf tin. I used one mixing bowl for dry ingredients and one for wet.
- Combine dry ingredients – flour, baking powder, salt and spices.
- Combine all wet ingredients – carrot, eggs, milk, oil, maple syrup, and vanilla. Add the walnuts.
- Fold the dry ingredients into the wet, taking care not to over work the mixture or it will become tough.
- Spoon mixture into loaf tin, and sprinkle with any seeds or grain that you like. I used hemp hearts, pumpkin, sunflower and flax seeds.
- Bake for 40 mins, then check for the next 10 minutes. The loaf is ready when a toothpick comes out clean. This loaf of mine took 55 mins to bake, as I used slightly more grated carrot, so it was more moist.
Let me know what you think. If you need me, I’ll be eating bread.