We all know how healthy carrots are, but we throw away some of the most nutritious parts every time we peel a carrot and throw away the tops. Many of the beneficial nutrients in a carrot are contained in the carrot's peel. By removing the peel of a carrot, you are removing much of the nutrients naturally present in the vegetable. Also, did you know that carrot tops are just as healthy as the root? They are highly nutritive, rich in protein, minerals and vitamins. They contain six times the vitamin C of the root and are a great source of potassium and calcium!
This delicious homemade loaf I dreamed up uses the whole carrot — root, peel, and top! Make sure you buy fresh carrots for this one — none of the bagged variety.
The bread is not sweet like a carrot cake but has a lot of that same yummy aroma and taste. This recipe is whole grain, uses skim milk, and just a touch of natural maple syrup for sweetness. Serve warm with a dab of butter. Yum!
Homemade Wholegrain Carrot Bread
Ingredients:
4 cups Irish wholemeal or wholegrain flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon cinnamon
1 1/2 cups skim milk
1 tablespoon pure maple syrup
2 tablespoons olive oil
3 carrots (not peeled & with their tops!)
1 tablespoon butter
Directions:
In a large bowl stir together the flour, salt, baking soda, baking powder and cinnamon.
Top and tail the carrots reserving the carrot tops. Wash the carrots well under cold water and using the large holes of a box grater, grate the carrots.
Cut off the woodiest part of the carrot tops (the inch or two closest to the carrot) and discard. Place the carrot tops into a food blender along with the olive oil and blend until it resembles a chimichurri or pesto.
Add the grated carrots and carrot tops to the dry ingredients. Mix to combine.
Make a well in the mixture and pour in the milk. Stir together until blended (not too much, lumps are ok!)
Grease a loaf pan and pour the mixture in, smoothing the top. Melt the butter in the microwave for 20 seconds and brush onto the top of the loaf. Score the top with a deep cross.
Bake the bread in a preheated 400F oven for approximately 35 minutes, or until a toothpick inserted into the middle comes out clean.
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