- 1 tbsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 1 tsp coconut oil or olive oil, plus 1 tbsp (if using coconut oil, melt in the microwave before using)
- 4 carrots, peeled and grated (around 300g)
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 tsp dried thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 100g wholemeal flour
- 125g plain flour
- ¾ tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- ¾ tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 3 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 50g natural yogurt
- chutney, cheddar, cream cheese or honey, to serve
Unlike a pickle which should be vegetable-based, a chutney should be fruit-based. This means…
Heat oven to 180C/160C fan/gas 4. Mix the honey and 1 tsp oil, then add the carrot and thyme. Season and stir well. Tip onto a baking tray and roast for 10-15 mins, tossing halfway through cooking. Remove from the oven and set aside to cool slightly.
Meanwhile, combine the flours, baking powder, bicarb and a pinch of salt. In a separate bowl, lightly beat the eggs, yogurt and remaining oil. Add the flour mix, then fold in the roasted carrot mix.
Pour into a lined 900g loaf tin and bake for 50 mins-1 hr. Leave to cool before slicing. To serve, top with chutney and cheddar, cream cheese or honey.