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Carrot And Cashew Nut Loaf

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  • prep time - 10 mins
  • cook time - 60 mins
  • total time - 70 mins
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  • 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.


  • 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


  1. Turn the oven to 180°C. ⁠
  2. In a food processor add the carrots and grate into small pieces. Then add all the remaining ingredients, except the cashew nuts. ⁠
  3. 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.⁠
  4. Pour the mixture into the loaf pan and bake for 50-60 minutes.⁠

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  • Pureblend Protein

    Superior unflavoured, unsweetened plant-based protein for smoothies, cooking and baking

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