@jessicas.recipes: Carrots in a bread tin? Your breakfast just got more interesting. No wheat flour. No kneading. A simple carrot and oat loaf with a seeded top—made for toasting and topping with butter, cream cheese or your favourite savoury spread. CARROT & OAT LOAF Ingredients for one small loaf: • 250 g carrots, peeled and finely grated • 2 large eggs • 200 g finely ground oats • 100 g plain yoghurt • 2 tsp baking powder • ½ tsp salt • 1 tbsp olive oil • 1 tbsp sesame seeds • 1 tbsp pumpkin seeds Method: 1. Preheat the oven to 180°C conventional / 160°C fan. Line a small loaf tin, approximately 20 × 10 cm. 2. Blend the grated carrots, eggs, yoghurt and olive oil into a thick purée, scraping down the sides as needed. 3. Add the ground oats, baking powder and salt. Blend briefly until combined. 4. Leave for 10 minutes so the oats absorb the moisture. The mixture should be thick and spoonable. 5. Spoon into the tin, smooth the surface and scatter over the sesame and pumpkin seeds. 6. Bake for approximately 45–55 minutes, until the centre is set and a skewer comes out without wet batter. Cover loosely with foil if the top browns too quickly. 7. Leave in the tin for 10 minutes, then transfer to a wire rack. Cool completely before slicing. TIP Grate the carrots finely before blending to avoid chunky pieces. Expect a compact oat loaf; toast the slices for crisp edges and serve with your favourite topping. Sweet or savoury toppings—which would you choose? Save this for your next breakfast bake. #CarrotLoaf #OatBread #HomemadeBread #UKFood #EasyBaking

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Sunday 04 October 2026 13:38:25 GMT