Description
Nutritious vegetable carrot loaf with a delicate structure, I propose a La carte, as the main hot dishes.
Ingredients
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Carrots
400 g
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Sunflower seeds
100 g
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Pumpkin seeds
100 g
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Flour sesame
2 Tbsp
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Garlic
2 tooth
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Rosemary
1 tsp
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Greens
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Sunflower oil
3 Tbsp
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Salt
1 tsp
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Water
150 ml
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Green onions
Cooking
Preparation of carrot bread you start out with making the carrot puree: to do this, peel the carrots and cut into arbitrary pieces. In a saucepan put the carrots, add water. Bring to a boil and simmer under lid on low heat until tender carrots. For me it took 30 minutes.
In the bowl of a blender place the two kinds of seeds, sea salt, sesame flour, rosemary. Grind all to a state of flour.
Carrots throw in a sieve, what would the whole glass water.
Make carrot puree, adding 1 tablespoon of sunflower oil TM Oleina.
With a knife chop the greens and garlic. In the bowl of a blender to chopped mixture, add carrot puree, greens and garlic.
All grind to desired consistency. In the process, add the remaining sunflower oil. You should get a thick mass in which is a spoon. :)
The oven turn on the heating t 200-205 degrees. Portions molds greased with sunflower oil, the bottoms with baking paper. Distribute carrot mixture over the molds, tamping well.
Bake the bread for 20-25 minutes or until tender. The willingness I have determined by how the loaf behind the walls of the molds. You can bake one big loaf. In this case, the prolonged baking time to 40-45 minutes.
Allow the loaf to cool slightly in form (5-10 minutes). Next, take out the loaf and shapes and serve hot, sprinkled with additional herbs to taste.
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