Honey-roast carrot and thyme loaf

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Somewhere between a cake and a bread, somewhere between lunch and dessert, somewhere between sweet and savoury, can be found this warm and satisfying loaf. Usually an accompaniment to a roast dinner, honey-roast carrots are a classic example of twisting sweet and savoury, but they’re so delicious I thought it was a shame to limit them to side dishes and corners of plates. The great thing about this recipe is that once you’ve made the basic loaf, you can then take it one way or the other; sweeten it up with the addition of raisins, cinnamon, a spreading of butter or honey, or play on it’s savoury side and top with cheese slices, pickles or chutneys. Whether you’re feeling sweet or spicy or if you can’t quite decide, this aromatic loaf has you covered.


Ingredients:

For the honey roast carrots

  • 4 medium carrots
  • 1 heaped teaspoon melted coconut oil or olive oildsc_0061
  • 3 tablespoons honey
  • 1/4 teaspoon dried thyme
  • Salt & pepper

For the dough – dry

  • 100g wholemeal flour
  • 125g plain flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon bicarbonate soda
  • 1 teaspoon salt
  • 1/2 teaspoon mixed spicedsc_0066
  • 1/2 teaspoon cumin
  • 1 teaspoon dried thyme

For the dough – wet

  • 3 eggs
  • Tablespoon oil (coconut or olive)
  • Tablespoon honey
  • 50g plain or Greek yoghurt

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Method:

Preheat oven to 180º.

  1. Grate carrots and, in batches if easier, wrap them in some kitchen paper or a clean tea towel and gently squeeze to remove some of the moisture. (This will help them roast nicely)
  2. Pour them into a roasting tin and pour over the oil. Salt & pepper generously, add the thyme and stir well to coat all the carrot. Roast in oven about 10 – 15 minutes.
  3. In a large bowl mix the flours, bicarbonate, baking powder, salt, mixed spice, cumin and thyme.
  4. In a separate bowl, lightly beat the eggs to combine them. Add in the oil, honey and yoghurt and beat together for a minute.
  5. Gradually add the wet mix to the dry. When well combined, fold in the roasted carrots with a metal spoon.
  6. Press mixture into a greased loaf tin and bake for 50 minutes to an hour.

Perfectly delicious alone, with a spreading of butter, a drizzle of honey, or as a savoury snack topped with chutney, cheese slices and apple.

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3 Comments

  1. Hi, came to your blog after making the recipe alongside a quorn version of spicy shepherd’s pie on the cover of GF. Sadly, whilst trying to make my blobs of potato look fancy my filling indicated I should have used a bigger pie dish and blobbed over your measurements. I was only at the carrot roasting stage!
    I took a guess at the time, based on the measurements I could see and long experience of trying out bready things that don’t contain yeast – which my husband has recently found he can’t tolerate but turns rates most ‘substitutes’ as – ‘Alright’/’O.K.’/’Dogfood’ or just not REAL bread (by this he means the stuff with yeast that bloats him and makes him ill).
    This morning he went off to work with the remains of the quorn shepherds pie, and what amounted to half of your loaf, sliced up to dip in it.
    He called me at lunchtime, it was delicious. I’m busy making more using my silicone roll cases.
    Huge thank you for a great recipe, although I have to say this one has a few differences from the one in GF – any reason?
    Christine x

    Like

    1. Hi Christine! I’m so glad to hear you and your husband enjoyed the recipe, hope it becomes a firm favourite! As for the changes I am not sure why BBC decided to change the original recipe – I gave them this one, which they obviously decided they wanted to change! But if you made their version and it worked out then that’s ok too 🙂 Happy baking x

      Like

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