Savory Spinach and Carrot Loaf
How do you make a savory spinach and carrot loaf?
Blend cooked spinach and raw carrots separately, mixing each with yogurt and oil. Divide the dry ingredients between two bowls and combine each purée with water to make two different batters. Alternate spoonfuls of each mixture in a greased mold, decorate with seeds, and bake at 180°C for 45-50 minutes.
Delicious, beautiful, and flavorful: that is how we can sum up the result of this loaf. It is ideal for surprising guests, taking to dinner at friends' homes, and more. I invite you to try it; it is simply wonderful and easy to make. Before making it, read the recipe carefully, as it is practically two recipes in one. We will divide most of the ingredients in two, prepare them little by little, and gently combine them as the final step.
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Servings: For a rectangular mold of approximately 25 cm x 10 cm
Ingredients
- 250 g type 2 wheat flour
- 90 g chickpea flour
- 250 g baby spinach, or regular spinach if that is what you have at home
- 100 g carrots, peeled and cleaned
- 1 packet instant dry yeast for savory cakes (about 10 g)
- 2 teaspoons nutritional yeast
- 1 teaspoon salt
- 150 ml vegetable oil
- 120 g unsweetened soy yogurt
- 180 ml plain water
- Mixed seeds: pumpkin, sunflower, sesame, flax, poppy
Instructions
Start by thoroughly washing the spinach to remove any impurities. Steam it. Set aside and let cool. Remove as much water as possible.
Place the well-drained spinach in a small food processor or mixer. Blend until finely chopped, then set aside.
In another mixer, or after washing the one used before, add the roughly chopped carrots. Blend and set aside.
Add 60 g soy yogurt to the spinach and 60 g to the carrots, along with 75 ml oil to each. Blend each vegetable into a smooth cream and set aside.
Take two bowls and place half of the sifted dry ingredients in each: 125 g type 2 flour, 45 g chickpea flour, half of the instant yeast, 1 tablespoon nutritional yeast, and half a teaspoon of salt. Mix each bowl separately.
Take both bowls with the dry ingredients and add the spinach cream to one and the carrot cream to the other.
Add 90 ml of water to each bowl.
Stir thoroughly with a spoon until you have a smooth batter.
Grease the mold well with vegan butter.
Preheat the oven to 180°C (350°F), static mode. Pour the batter into the mold by alternating spoonfuls: one spoonful of spinach mixture and one of carrot mixture, continuing until both mixtures are used up.
Once the mixture is ready in the mold, sprinkle the mixed seeds over the surface; in my case, sunflower and poppy seeds, because those were what I had available.
Bake at 180°C for about 45-50 minutes. Test with a toothpick, and if it comes out dry, it is ready.
Let it cool slightly for 10 minutes. Unmold and let cool completely if desired, or enjoy it warm. Note: You can swap the vegetables for others you like better or for variety, such as squash, chard, etc.
Enjoy your meal!
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- 250 g type 2 wheat flour
- 90 g chickpea flour
- 250 g baby spinach, or regular spinach if that is what you have at home
- 100 g carrots, peeled and cleaned
- 1 packet instant dry yeast for savory cakes (about 10 g)
- 2 teaspoons nutritional yeast
- 1 teaspoon salt
- 150 ml vegetable oil
- 120 g unsweetened soy yogurt
- 180 ml plain water
- Mixed seeds: pumpkin, sunflower, sesame, flax, poppy