Simply serve warm with a slathering of good butter – we’ll take two slices, please!
MAKES 1 LOAF READY IN 1 HR (PLUS COOLING TIME)
- 250g spelt flour
- 2 tsp baking powder
- 75g young Gouda, freshly grated
- 2 tsp cumin seeds
- pinch of salt
- pinch of freshly ground black pepper
- 175g carrots, grated
- 1 small white onion,
- finely chopped
- 3 free-range eggs
- 100g extra virgin olive oil
- Preheat the oven to 200C/400F/ Gas 6 and line a 900g loaf tin with baking parchment.
- In a large bowl mix together the spelt flour, baking powder, ⅔ of the Gouda, the cumin, salt and pepper.
- In another bowl beat together the carrots, onion, eggs and olive oil.
- Add the wet ingredients to the dry ingredients and mix well. Pour the mixture into the tin, smooth over and top with the rest of the Gouda.
- Bake for 50 minutes or until a skewer inserted into the middle comes out clean. Cool in the tin for 10-15 minutes then turn out onto a cooling rack.
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