Honeyed carrot & thyme loaf
Enjoy this moreish carrot and thyme loaf as a sweet or savoury snack. Top a slice with chutney and sharp cheddar, smear with cream cheese or drizzle with honey
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Prep:20 mins
Cook:1 hrs
- Serves 12
- Easy
Nutrition per serving
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kcal 112
-
fat 2g
-
saturates 1g
-
carbs 17g
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sugars 3g
-
fibre 2g
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protein 4g
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salt 0.3g
Ingredients
- 1 tbsp honey
- 1 tsp coconut oil or olive oil, plus 1 tbsp (if using coconut oil, melt in the microwave before using)
- 4 carrots, peeled and grated (around 300g)
- 2 tsp dried thyme
- 100g wholemeal flour
- 125g plain flour
- ¾ tsp baking powder
- ¾ tsp bicarbonate of soda
- 3 eggs
- 50g natural yogurt
- chutney, cheddar, cream cheese or honey, to serve
Method
Heat oven to 180C/160C fan/gas 4. Mix the honey and 1 tsp oil, then add the carrot and thyme. Season and stir well. Tip onto a baking tray and roast for 10-15 mins, tossing halfway through cooking. Remove from the oven and set aside to cool slightly.
Meanwhile, combine the flours, baking powder, bicarb and a pinch of salt. In a separate bowl, lightly beat the eggs, yogurt and remaining oil. Add the flour mix, then fold in the roasted carrot mix.
Pour into a lined 900g loaf tin and bake for 50 mins-1 hr. Leave to cool before slicing. To serve, top with chutney and cheddar, cream cheese or honey.
