Carrot And Cashew Nut Loaf
- prep time - 10 mins
- cook time - 60 mins
- total time - 70 mins
- serves - 4-6
Sundays are made for baking, and boy have we got a great bake for you. Read on below to find our recipe for this wonderfully spicy carrot and cashew nut loaf packed with our very own Pureblend protein.
Ingredients
- 500g peeled raw carrots
- 100g gluten free flour
- 40g chickpea flour
- 40g Pureblend
- 3 tbsp milled flaxseed
- 2 tbsp sesame oil
- 1 tbsp nutritional yeast
- ½ tsp bicarbonate of soda
- 1 tsp baking powder
- ½ tsp chilli flakes
- ½ tsp cumin seeds
- ½ tsp turmeric
- ¼ tsp ground ginger
- 120g plain coconut yogurt
- 1 vegetable stock cube
- 1 tsp salt
- 40g cashew nuts
Instructions
- Turn the oven to 180°C.
- In a food processor add the carrots and grate into small pieces. Then add all the remaining ingredients, except the cashew nuts.
- Smash the cashew nuts into small pieces, use half of it to cover the bottom of the non-stick loaf pan (1lb) and the other half fold into the mixture.
- Pour the mixture into the loaf pan and bake for 50-60 minutes.
