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How to bake Carrot Rosemary Soda Bread

Whilst there has been plenty of sourdough baking during Covid I personally don’t have the time to work through all the steps so today I’m taking you through one of the most delicious, wholesome recipes for bread that I know is quick and easy – Carrot Rosemary Linseed Soda Bread.

WATCH THE FULL IGTV OF HOW TO MAKE IT HERE.

CARROT ROSEMARY LINSEED SODA BREAD

SUGAR FREE : VEGETARIAN

 Makes one small round loaf

 

250g spelt flour or 125g each spelt and wholemeal flour

1/2 teaspoon sea salt

1/2 teaspoon bi-carb soda

1 tablespoon chopped rosemary

1 carrot, peeled and grated

2 tablespoons linseeds

150ml yoghurt

100ml milk

1 teaspoon Dijon mustard

 

 

Preheat oven to 200 degrees and line a baking tray with baking paper.

Sift the flour, sea salt and bi-carb into a mixing bowl.

Stir in the chopped rosemary, carrot and linseeds.

In a small mixing bowl whisk together the yoghurt, milk and Dijon mustard.

Make a well in the dry mix and gently pour in the wet ingredients. Gently fold the ingredients together until combined.

Using floured hands scrape the dough onto a baking sheet and manipulate into a rough round. Top with and a dusting of flour.

Bake in the oven for 40 minutes.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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