Oat & Carrot Loaf

This recipe was inspired by my popular carrot cake recipe. I committed for a week to not go grocery shopping. Each week I am lucky enough to receive a delivery from Drop Chef. This normally lasts me until Wednesday, after which I often pick up a few bits and pieces in the supermarket.

On this particular week I decided that I would get creative with the odds and ends that we’re lurking in the fridge and store cupboard. That is how this delicious, wholesome loaf was born.

Hope you enjoy!

Amy x

10oz wholemeal flour
4oz Flahavan’s oats
2oz Shedded Wheat, finely crushed
1 large carrot, peeled & grated
1 tbsp Pukka turmeric powder
3 tbsp Chia Bia seeds
1 tsp baking powder
1 egg
1 tbsp vegetable oil
400ml water

Grease and line a 2lb loaf tin. Preheat the oven to 200C.

Mix together the dry ingredients in a large bowl and make a well in the centre.

Beat together the egg, oil and water and gradually add to the dry ingredients.

Transfer to the prepared cake tin and bake in the preheated oven for 1 hour. Reduce the oven to 180C if your loaf is browning too quickly.

Remove from the tin and allow to cool on a wire rack.