'Seed & Carrot Roast Loaf' - super healthy, gluten-free, vegan festive special (video

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Carrots
  • 2 cloves Garlic
  • 1 heaped tbsp Parsley, fresh
  • 1 heaped tbsp Rosemary, Fresh

• Baking & Spices

  • 1 tsp Sea salt

• Nuts & Seeds

  • 150 g Pumpkin seeds, ground
  • 150 g Sunflower seeds, ground

Found on trinityskitchen.com

Description

Ingredients

• Carrots 3 large sized (or 400g approx)
• 150g ground sunflower seeds (1 cup)
• 150g ground pumpkin seeds (1 cup)
• 2 cloves garlic
• 1 heaped tablespoon fresh rosemary
• 1 heaped tablespoon fresh parsley (or 1 heaped teaspoon dried)
• 1 teaspoon sea salt

Directions

• Chop the (unpeeled, but scrubbed) carrots into small pieces. Boil or steam until soft. Drain and then mash.
• Grind seeds in a nut mill to make seed meal.
• Crush garlic and finely chop rosemary and parsley.
• Mix seed meal, carrots and all other ingredients together.
• Firmly press mixture into a loaf tin (lined with parchment paper). A 1kg loaf tin works well (approx 20x10x6cm). Make sure that you press really firmly to encourage the binding process – if you are too timid, it tends to fall apart. If you get it just right, then it magically forms into a perfectly sliceable loaf.
• Bake in a preheated oven at gas mark 6 (200˚C/400˚F) for approximately 45 minutes.
• Gently lift from the loaf tin by pulling out the loaf along with the parchment paper. Turn over onto a bread board and slice with a bread knife.
• Big bonus - it freezes really well (just slice up before you freeze and either grill or bake when you take back out again after defrosting). Yay!