Alright, so this post is really all about my absolute favourite bread in the world; let me present to you my very moist oat and carrot bread packed with nutrients and lots of flavour. Plus it is very easy to make. It’s gluten free, nut free and vegan, so pretty much anyone could enjoy it. I always cut the loaf in slices and put the ones I don't eat straight away in the freezer. That gives me the chance to just take out a slice or two for any occasion I’m craving a healthy slice of bread (which is very often). 

Have a slice for breakfast or the weekend brunch, eat it as a side with you lunch soup or bring as a snack-on-the-go. A couple of slices topped with hummus, avocado and roasted kale + a sprinkle of sea salt and freshly grounded black pepper is one of my favourite ways to have them. And that is just what my dear friend Fanny Hansson, aka talented photographer of my cookbook The new green salad, and I had a couple of months ago during a creative workshop day. I cooked and styled, Fanny took lovely pictures and Sofia Törnqvist did her retouch magic. Not a bad day at work. 

Well, enough writing. I’ll just post the recipe below and let you try the bread for yourself. I’m sure you’ll understad where I’m coming from once you’ve tried it! 

 

Oat and carrot bread

Makes 1 loaf

 

4 dl oat flour

3 dl buckwheat flour

1 dl crushed buckwheat groats

1 dl sunflower seeds

1/2 dl pumpkinseeds

1/2 dl flax seeds

1 tsp baking soda

1 tsp bicarbonate of soda

1 tsp himalayan salt

1 tbsp chia seeds + 3 tbsp hot water

1/2 tbsp apple cider vinegar

2 dl finely grated carrot (about 70g) 

4 dl almond milk (or any other plant based milk of your choice)

 

Pumpkin seeds, sunflower seeds and sea salt to sprinkle on top

 

Serving suggestions

hummus (on p. 102-105 in my book The new green salad you'll find my three favourite hummus recipes!) 

avocado 

kale chips *see instructions below

dried cherry tomatoes, or try my recipe for Semi dried cherry tomatoes

cress

sesame seeds (toast them for an even more intense flavour!)

 

How to

Preheat the oven to 175°C. Bring 3 tbsp water to a boil. Mix water with chia seeds and allow it to sit for about 5 minutes, until it takes on a texture similar to jelly.

Mix all the dry ingredients in a bowl. Finely grate the carrot. Add carrots, chia mixture, apple cider vinegar and almond milk to the dry ingredients and mix well.

Grease a bread tin with olive oil and cover the bottom of the tin with baking paper. Put the “dough” in the bread tin, sprinkle with additional seeds and sea salt, and place in the lower part of the oven for about 60-70 minutes, until the inner temperature reaches about 100°C. Let the bread cool completely before slicing it. Preferably wrap it in a kitchen towel and leave on the kitchen counter over night. This will allow the bread to sit and the flavour to develop even more! 

Hope you’ll like it as much as I do!

 

* Kale chips. Pre heat the oven to 175°C. Tear the leafs in to smaller pieces, massage with some olive oil and flakey salt. Spread out on a baking sheet and roast in the oven for about 10 minutes, until crispy, tossing around the kale every now and then.