Savoury Carrot and Walnut Bread

This delicious savoury loaf is filled with veggies, protein and omega 3, making it the perfect breakfast! Top it with some guacamole or avocado and halloumi and you’ll be taken to healthy heaven! The texture of this loaf is light, but more moist than other breads, which I find delicious. However, you can simply toast it to remove some of the moisture. It is a fantastic way to get some vegetables in the morning and the walnuts provide us with those omega 3 fatty acids that most of us are lacking in our diets. I have used teff flour in this bread, which is made from a gluten free grain that is higher in protein than wheat, high in iron, calcium and contains all eight essential amino acids. It also has more calcium, fibre, zinc and thiamine than quinoa. I simply bought teff grains and ground them in my coffee grinder to make a flour, however, if you cannot find it, simply use brown rice flour or buckwheat flour instead. This is great to make on a Sunday, so you can quickly grab slices through the week for a nutritious breakfast, lunch or snack!

Makes 1 loaf

1 cup walnut meal (I grind walnuts in my coffee grinder or blender)

1 cup teff flour (brown rice flour or buckwheat flour would work well too)

2cm piece of ginger

3 free-range eggs

2 tbsps. olive oil

1 tsp. bi-carbonate soda

1 tbsp. apple cider vinegar

1 tbsp. cumin seeds

Pinch of sea salt

3 cups grated carrot

1. Preheat the oven to 180 degrees celcius and line a loaf tin with baking paper.

2. Finely grate the ginger into a large bowl and then add all of the other ingredients, except for the carrot.

3. Mix until well combined and then add the carrot and massage with your hands to ensure it is well combined and all carrot is covered with the batter.

4. Transfer the mixture to the lined loaf tin and flatten the top to even out the mixture.

5. Sprinkle with some extra walnuts and place in the oven to cook for approximately 1 hour (check 15 minutes before in case your oven cooks quickly).

6. Remove from the oven and allow to cool in the tin for 30 minutes. Enjoy!