Vegan Baking
Vegan Carrot Bread
with Nuts and Seeds
(1 vote)
(1 vote)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
325511
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 325,511 cal. | (15,501 %) | ||
| Protein | 16,784 g | (17,127 %) | ||
| Fat | 27,184 g | (23,434 %) | ||
| Carbohydrates | 4,265 g | (2,843 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6,622.9 g | (22,076 %) |
more nutritional values
| Vitamin A | 5.4 mg | (675 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 5,669.1 mg | (47,243 %) | ||
| Vitamin K | 198.7 μg | (331 %) | ||
| Vitamin B₁ | 507 mg | (50,700 %) | ||
| Vitamin B₂ | 87.7 mg | (7,973 %) | ||
| Niacin | 11,723.3 mg | (97,694 %) | ||
| Vitamin B₆ | 248.3 mg | (17,736 %) | ||
| Folate | 95,288 μg | (31,763 %) | ||
| Pantothenic acid | 1,632.6 mg | (27,210 %) | ||
| Biotin | 19,142.7 μg | (42,539 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 373,402 mg | (9,335 %) | ||
| Calcium | 23,470 mg | (2,347 %) | ||
| Magnesium | 90,295 mg | (30,098 %) | ||
| Iron | 1,028.9 mg | (6,859 %) | ||
| Iodine | 7,330 μg | (3,665 %) | ||
| Zinc | 1,598.3 mg | (19,979 %) | ||
| Saturated fatty acids | 5,166.9 g | |||
| Uric acid | 41,708 mg | |||
| Cholesterol | 108 mg | |||
| Complete sugar | 1,514 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 2007 ozs mixed Nut (such as hazelnuts, walnuts and pistachios)
- 3 ozs mixed Seed (such as sunflower seeds, pumpkin seeds and sesame seeds)
- vegetable oil (for greasing)
- 3 carrots
- 1 onion
- 2 garlic cloves
- 1 handful Fresh herbs (such as parsley, thyme and rosemary)
- 8 ozs vegan Sour cream (or plain vegan yogurt)
- 2 Tbsps Coconut oil
- 2 ozs Chickpea flour
Preparation steps
1.
Toast the nuts in a dry frying pan until fragrant. Remove from the pan and let cool. Transfer to a food processor and pulse until chopped. Repeat with the seeds.
2.
Preheat the oven to 160°C (approximately 325°F). Line a loaf pan with parchment paper and brush with oil.
3.
Peel the carrots and finely grate. Peel the onion and garlic and finely dice. Rinse the herbs, shake dry, pluck the leaves and finely chop.
4.
Combine the nuts, seeds, carrots, onion, garlic and herbs in a mixing bowl. Add the vegan quark, oil and chickpea flour and mix until just combined. Transfer to the prepared loaf pan and bake for 60-70 minutes.
5.
Remove from the oven, let rest for 4-5 minutes then remove from the pan and slice to serve.
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