Enjoy this moreish carrot and thyme loaf as a sweet or savoury snack. Top a slice with chutney and sharp cheddar, smear with cream cheese or drizzle with honey.
1. Heat the oven to 180C/160C fan/gas 4. Mix the honey and 1 tsp of oil, then add the carrot and thyme. Season and stir well. Tip onto a baking tray and roast for 10-15 minutes, tossing halfway through cooking. Remove from the oven and set aside to cool slightly.
2. Meanwhile, combine the flours, baking powder, bicarb and a pinch of salt. In a separate bowl, lightly beat the eggs, yogurt and remaining oil. Add the flour mix, then fold into the roasted carrot mix.
3. Pour into a lined 900g loaf tin and bake for 50 minutes - 1 hour. Leave to cool before slicing. To serve, top with chutney and cheddar, cream cheese or honey.
Credit: Katherine Eaton
Prep time: 20 Minutes
Cook time: 1 Hour
1 tbsp honey
1 tsp coconut oil or olive oil
4 carrots, peeled and grated (around 300g)
2 tsp dried thyme
100g wholemeal flour
125g plain flour
¾ tsp baking powder
¾ tsp bicarbonate of soda
50g natural yogurt
Chutney, cheddar, cream cheese or honey to serve