Carrot & Feta Loaf
ingredients
- 50g butter
- 1 red onion, peeled & finely diced
- 2-3 carrots, topped, tailed & grated (200g grated weight)
- ½ small bunch dill, leaves stripped
- 200g block feta, crumbled
- 150ml semi skimmed milk
- 3 free range eggs
- 1 tsp ground cumin
- 12g baking powder
- 100g plain flour
- 100g polenta
- black pepper
nutrition facts
Per average serving:of an adult’s Reference intake (8400kj / 2000kcal).
method
1. Preheat oven to 180°C.
2. Lightly butter/oil a 400g/1lb non-stick loaf tin. If your tin is not non-stick, line with baking parchment.
3. Heat a saucepan over a medium heat. Add the butter and cook the onion until soft and translucent. Add the cumin and set aside to cool.
4. In a suitable mixing bowl, sift together all the remaining dry ingredients. Fold through the cooked onion, grated carrot, dill and feta. In a separate bowl whisk together the eggs and the milk. Add to the dry mix and combine to form a soft dough, taking care not to overwork.
5. Pour into the prepared loaf tin and bake in the oven for approx. 40 minutes or until a skewer comes out clean. Remove and allow to cool on a wire cooling rack.
Serving suggestion: top with a little light cream cheese
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.