Carrot Bread + Carob Spread
Posted by Celine on May 15, 2008
the bread rose so high and so quickly that I had to pinch myself (and subsequently scream in pain) to believe it. I decided to make it into 2 smaller loaves instead of the usual rolls or bigger loaf.
(if you want to make it into 6 rolls, simply divide the dough into, you guessed it, 6 and shape into balls, bake for about 20 minutes instead)
you could absolutely throw in a few nuts, raisins, 1 t cinnamon, or anything you’d like in it.
me? I’m still stuck in my conservative ways of thinking ahead and aiming for both savory and sweet uses. I sucketh! but I so see some (1/3 cup worth, perhaps) chopped hazelnuts in there, it makes me dreameth.
as for the spread: it will get rather thick once chilled, but still remain spreadable. I’ll be perfectly honest: while it’s already very good as is, I think there’s room for improvement in the way of texture and flavor. do I dare mention that I made a couple of truffles out of some of it? yum!
I’m planning on using black beans instead, as well as agave nectar, and adding dried cherries or dates. playing around with it will definitely bring out something even better. update: done, and with excellent results!
but anyway, I’m throwing the recipe out there [below the bread one] to use as a guideline for future experiments.
Carrot Bread
for a 1 1/2 pounder, or about 12 slices
3/4 cup soy milk [room temperature or slightly warmed up if in the fridge, to lukewarm]
1 cup finely grated carrots [moisture will depend on the quality of the carrots in use, you will have to play around with the amount of flour]
2 T turbinado sugar
2 T canola oil
1 t sea salt
2 T vital wheat gluten
about 3 cups light spelt flour, might need more or less: up to you to find out as you knead
2 t bread machine or instant-rise yeast
if you want to proof your yeast:
heat your soymilk to lukewarm, add yeast and sugar. let sit for 10 minutes: it should get foamy.
add rest of ingredients, only 2 cups of flour to begin with. stir with a wooden spoon, pour onto a clean, lightly floured surface and add flour as you knead until the dough isn’t too sticky anymore, and that it’s smooth and elastic.
place in a large bowl coated with a little oil, swirl ball-shaped dough a little until it’s lightly coated with oil, cover, and let rise (in a warm, draft-free area) for 90 minutes or until doubled in size.
20 minutes before dough is done rising, preheat oven to 375F.
punch dough down and flatten it with your hands in a rectangular shape. cut in two in length, roll each portion tightly in the shape of a loaf. place on a parchment/Silpat-lined baking sheet and bake for 30 minutes, or until the bottoms sound hollow when tapped, the top is golden brown, and if you have one: that an instant-read thermometer gives you a 190-200F reading.
note that if you have to leave your breads in longer and that you notice they are getting a bit too tanned, cover them with some foil to prevent any further, uhm, tanning.
let cool on a rack before slicing.
Carob Spread
1 can (15oz) garbanzo beans, rinsed
2 T shredded coconut
2 T carob powder
2 T nut butter of your choice [I used cashew/macadamia]
2 T coconut oil
2 T maple syrup
1/2 t pure vanilla extract
place all ingredients in your food processor, and mix until completely smooth, stopping often to scrape sides with rubber spatula.
chill for a few hours and enjoy on your favorite bread, or in your oatmeal, for breakfast.
makes approximately 1 1/2 cups.
May 15, 2008 at 11:01 am
I can’t find any carob powder (or carob chips) where I live (that would be Greece) BUT… yesterday I discovered a carob spread called “carobella”. Tried it on oatmeal cookies, yummy stuff. Just had to share.
May 15, 2008 at 11:08 am
I love Carobella too, but the price makes me go “yikes” at times.
May 15, 2008 at 12:36 pm
Oooo so this is the carob hummus? ::adds ingredients to grocery list::
May 15, 2008 at 1:01 pm
Love, love the sound of that carob spread–I’m definitely trying this one!
May 15, 2008 at 1:08 pm
Celine dear! good morning honey!
What a beautiful slice of bread i see!
Nice recipe! You are really fantastic and thanks for your kind visits, I appreciate them a lot :-D
Kiss
Silvia
May 15, 2008 at 1:14 pm
I’m looking forward to trying this. How big is the garbanzo bean can?
May 15, 2008 at 1:56 pm
the usual 15oz can, Shirley. I’ll edit the post to add this piece of info.
May 15, 2008 at 1:59 pm
I am really interested in that carob spread - will definitely be trying it out!
May 15, 2008 at 2:10 pm
Celine, that carob spread is positively divine; and the carrot bread sounds FANTASTIC!!
May 15, 2008 at 4:01 pm
Carrot bread sounds divine, thanks for the recipe!
May 15, 2008 at 5:51 pm
I love carobella! I buy their chocolate bars if I can spare the money. Next time I will also look for a jar of carob powder to make your spread.
May 15, 2008 at 6:53 pm
I am all over that carob spread! I only wish I hadn’t used my last can of garbanzo beans making plain ole boring hummus last night. To the grocery store I go!
May 15, 2008 at 7:09 pm
Ooh, yummy!
May 15, 2008 at 7:17 pm
Oooohhh…I bet I would adore this! I loveth me some carrot cake, and I bet carrot bread is even better! And carob is so different and fun…like uber-healthy chocolate…
May 15, 2008 at 8:13 pm
Wow that looks awesome! It reminds me of the Nutella spread I used to eat as a kid. I definitely will be trying this recipe!
May 16, 2008 at 12:39 am
I’m totally with you on the sweet + savory things. I made some sourdough rye breads the other day with various dried fruits mixed in. I think they’re sweet enough for EB and jam, but savory enough for sandwiches. I like being all ambiguous like that!
May 16, 2008 at 3:33 am
Oh, wow! This DOES remind me of eating Nutella as a kid… YUM!
May 16, 2008 at 1:39 pm
Your carrot bread is beautiful. I love the look of your carob spread…sounds rich and satisfying. Great job!
Natalie @ Gluten a Go Go
May 16, 2008 at 4:33 pm
That carob spread sounds divine, but I can’t get coconut oil in ma petite ville française- do you think I could just sub with a different veggie oil?
May 16, 2008 at 5:01 pm
I think something mild tasting like huile de colza [or is it just a suisse thing?] or huile végétale should do the trick, shelly. you could simply up the nut butter amount too.
Eric: I wouldn’t exactly say this tastes like Nutella, but if you’re looking for a fix, try Pateline! I find mine at the exotic food store.
May 16, 2008 at 7:29 pm
[...] amazing. it still is open to whatever substitutions you fancy, so have fun. or give a try to the chickpea-based one, if you’d [...]
May 17, 2008 at 11:51 am
Thanks! huile de colza it is! (il y a des champs de colza partout ici! Trop beau!)
May 17, 2008 at 12:14 pm
oh je t’envie, ça me manque les champs de colza. y a rien de trop folichon ici comme champs, en tout cas pas tout prêt d’où j’habite.