Carrot Loaf

A tasty, savoury carrot loaf for Dairy Free, Gluten Free, and Vegan diets.



This recipe originated when planning a picnic with friends; one being coeliac (Gluten Free diet) and another being vegan. I wanted a single dish to suit everyone. Combining the ideas of a nut loaf and a carrot cake, this loaf evolved.

The dominant flavours are carrot and fresh coriander, combined with ground coriander and turmeric keeping it fresh and light.

The cashew nuts provide a smooth or crunchy texture, depending on how fine you grind them, like peanut butter.

I have coded this recipe as suitable for Low Calorie because, eaten in small portions it is a healthy, tasty addition to a meal. When reducing calories, one should not limit the variety of food eaten and one does not, therefore, need to avoid nuts as a matter of principle. What is important for success with a Low Calorie diet is to: make good choices; keep your food interesting with numerous tastes and textures; and control the portion size, ie eat less. The foods to eliminate from the diet are those with lots of calories and no nutrition, ie those that are high in fats and sugars but provide little or no nutritional benefit.

In “browsersgrazers”, all recipes are nutritious, even those that are higher in calories. Here, the principle ‘less is more’ applies.

Diets for which Carrot Loaf is suitable:

Dairy Free, Diabetic, Gluten Free, Low Calorie, Vegetarian and Vegan.

Ingredients

Preparation: 3 hrs + (soaking time) | Cooking: 40 mins | Serves: 10 slices

300 gm (2 cups) carrot, grated
1 cup coriander, chopped
150 gm (1 cup) cashew nuts
5 tbsp water
1 tbsp linseed (flaxseed)
200 gm (1 cup) tofu
1 tsp turmeric
2 tsp coriander seeds, ground
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
1/4 tsp cayenne or chilli powder (optional)
Sesame seeds (optional)

Method

SOAK the cashew nuts in water for 3-4 hours.
PREHEAT oven 180 C/350 F/Gas 4.
DRAIN the cashew nuts, add 2 tbsp water and blend to a medium or fine texture.
SOAK the linseed in 3 tbsp water for 5-10 minutes and then blend. (It will become thick and glue-like in texture).
BLEND the tofu. (These ingredients are blended separately before mixing.)
MIX all ingredients except the sesame seeds.
GREASE a loaf tin, 12 x 24 cm (5 x 10 inch).
FILL the loaf tin with the mix, top with sesame seeds and bake for 40 minutes. (It will colour slightly and become firm to the touch; but the edges of the loaf will not pull away from the sides of the pan.)
COOL for 10 minutes in the tin and then turn out.

Serve

– Warm from the oven or chilled.
– Grill.
– Top biscuits as a canapé.

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