Simple vegan carrot bread with pistachios

Simple vegan carrot bread with pistachios

Total: 2 hr 10 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / 100 g: 338 kcal
, Fat: 7 g
, Carbohydrate: 54 g
, Protein: 12 g

Healthy bread that can be prepared and made in a flash. The bread is made from spelt and brown flour with grated carrots and pistachios. The grated carrots make the bread wonderfully moist and give it a delicious flavour, as well as providing additional nutrients. The bread can also be supplemented with other nuts such as walnuts, hazelnuts or pecan nuts.


1 bread


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


340 g spelt flour
300 g brown flour
3 tsp salt
1 tsp sugar
½ cube yeast (approx. 20 g), crumbled
400 g carrots, finely grated
50 g unsalted, shelled pistachios
1 ¾ dl soya drink
1 ½ tbsp sunflower oil


3 tbsp water
1 tbsp sunflower oil
½ tsp Maizena cornflour
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For a cake tin of approx. 28 cm, lined with baking paper

How it's done

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Mix the flour, salt, sugar, yeast, carrots and pistachios in a bowl. Pour in the oat milk and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr.


Transfer the dough to the prepared tin. Combine the water, oil and cornflour, brush the dough with the mixture.

To bake

Approx. 40 mins. in the centre of an oven preheated to 200°C.

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