Cheesey Carrot Loaf
I’m always on the lookout for easy-to-eat breakfast ideas for my boys. Both love toast and while I’m happy for them to have a good slice of sourdough a few times a week, I don’t want to fall into the habit of toast for breakfast every day. After seeing them devour my favourite carrot cake, I was inspired to try a savoury loaf version. Talk about a winner! It’s got all the great protein from the eggs and almond meal, a decent dose of veggies AND you can slice and toast it straight from the fridge or freezer. Plus there’s plenty of cheese so my boys love it.
Enough for: 8-10 slices
Takes: 1 hour
400g (14oz) carrots
100g (3.5oz) parmesan cheese
200g (7oz) almond meal
2 tablespoons psyllium husks (optional)
1 teaspoon baking powder
1/4 teaspoon salt
100g (3.5oz) olive oil
sesame seeds to decorate (optional)
1. Preheat your oven to 180C (350F). Line a loaf pan 24cm x 12cm (approx 9in x 5in) with baking paper.
2. Grate carrots using your food processor or a box grater. Grate parmesan as well.
3. Add almond meal, psyllium (if using), baking powder, salt, oil and eggs to the food processor bowl or a mixing bowl. Stir using a spoon until just combined.
4. Scoop mixture into the prepared tin and level off with a spoon. Sprinkle with sesame seeds if using.
5. Bake for 45-55 minutes, or until the top is golden and feels firm to the touch and a skewer inserted in the middle comes out without any gooey bits attached. Cool in the tin.
nut-free / budget – my first choice would be ground sunflower seeds. Or use regular flour and reduce the baking time to about 30 minutes. I’m also thinking oat flour would be delicious.
no psyllium – we’re just using it to add some fiber so you can skip it. Or use another fiber source like ground or whole linseeds (flax seeds) or chia seeds. Oat bran would work too.
lower carb – replace carrot with zucchini, cauliflower or broccoli.
different veg – try parsnip, sweet potato or butternut squash. Beets would also work but better to use pre-cooked pureed beet instead of grating them raw. I also plan to try celeriac (celery root) during the winter.
different cheese – parmesan is my favourite but any hard melting cheese will work. For little bursts of salty intensity, use crumbled feta instead.
chunky – add little chunks of pecans, walnuts, macadamias or almonds.
dairy-free – replace parmesan with an extra 50g oil and 50g almond meal.
Shelf Life / Storage
Keeps really well. Still edible for about 2 weeks in the fridge. Keeps for months in the freezer, I slice before freezing so I can defrost in the toaster for a quick healthy breakfast.