Leek & Carrot Loaf for Verve Magazine

If you know Auckland at all you would know Verve Magazine – a very cool, super styley free lifestyle mag focusing on all things Auckland.  And lucky me gets to showcase a few of my recipes in their online Digital Verve.  This Leek & Carrot Loaf was a winner with the whole family, paired with vege soup, it’s perfect for a winters weekend lunch…

Leek and Carrot Loaf-2

Ingredients:

  • 1 cup finely chopped leek
  • 1 cup grated carrot
  • 3 cups flour
  • 4 ½ tsp baking powder
  • ¼ cup melted butter
  • 3 eggs
  • 1 Tbsp runny honey
  • 3 Tbsp tomato chutney
  • ¼ cup greek yoghurt
  • 1/3 cup mixed pumpkin and sunflower seeds
  • A pinch of salt and pepper

 

Method:

Pre-heat oven to 180 degrees. Grease a loaf tin with butter. Crack the eggs into a large bowl and lightly beat. Add melted butter, honey and chutney and mix well. Mix in flour and baking powder. Add carrot, leek, Greek yoghurt, seeds and salt and pepper, mixing well to combine using your hands to ensure everything gets mixed right through the batter. Place mixture into greased loaf tin and bake in the oven for about 45 minutes. Test with a knife to make sure there isn’t any batter sticking to the knife before you take the loaf out of the oven.

Leek and Carrot Loaf-3

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