Seed and Carrot Loaf

  • 70 mins
  • 7 ingredients


  • Carrots 3 large sized (or 400g approx)
  • Ground Sunflower Seeds 150g (1 cup)
  • Ground Pumpkin Seeds 150g (1 cup)
  • Garlic Cloves 2
  • Fresh Rosemary 1 heaped tablespoon
  • Fresh Parsley 1 heaped tablespoon (or 1 heaped teaspoon dried)
  • Sea Salt 1 teaspoon
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  1. Chop the (unpeeled, but scrubbed) carrots into small pieces. Boil or steam until soft. Drain and then mash.
  2. Grind seeds in a nut mill to make seed meal.
  3. Crush garlic and finely chop rosemary and parsley.
  4. Mix seed meal, carrots and all other ingredients together.
  5. Firmly press mixture into a loaf tin (lined with parchment paper). A 1kg loaf tin works well (approx 20x10x6cm). Make sure that you press really firmly to encourage the binding process – if you are too timid, it tends to fall apart. If you get it just right, then it magically forms into a perfectly sliceable loaf.
  6. Bake in a preheated oven at gas mark 6 (200˚C/400˚F) for approximately 45 minutes.
  7. Gently lift from the loaf tin by pulling out the loaf along with the parchment paper. Turn over onto a bread board and slice with a bread knife.
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