12 Dates, Forlorn Carrots & Hemp Quick Bread
So if you follow me on YouTube, @smartpigkitchen, the other day I made a short about how to make stock, or a reduction out of moldy forlorn carrots.
To the terpene-rich broth I added the juice of one lime and drank it hot. Yummy!
What was left of the carrots, was rich in betacarrotine (lol), ahem, betacarotene so I took those poor unfortunate carrot souls and mashed them, then made this healthy quick bread. It's of course also possible to make a flour-based quick bread out of these mashed carrot-souls, pending finances. (Myself I try to choose carefully what I buy because I consider it an investment in my health. I don't drink, I don't smoke, I don't use drugs, I rarely consume sugar (only on special occasions) but prefer honey.) Of course I used to drink, smoke, and consume sugar, but it became too expensive and taxing. However life is about longevity versus quality always and you need make your own choices ❤️
**The key to knowing how to use this carrot mash is to look up quick bread recipes that use pumpkin because it will behave similarly. You can use any mashed up refuse, such as waste from juicing (which I never do) similarly.**
I made it with a pinch of clove at first and just the 12 dates, but upon reflection increased both those quantities.
I learned about cooking hemp at 340 degrees Celsius from Hemp Flour Bread on Cooked and Loved
www.cookedandloved.com
by Irena Macri
Ingredients
* Dry Ingredients:
* 1.5 cups spelt flour
* 1 cup hemp flour
* 1/4 cup coconut flour
* 1/4 cup ground flaxseed
* 2 tsp baking soda
* 1/2 tsp ground cardamom
* ¼ teaspoon ground cloves
* Wet Ingredients:
* 4 large eggs
* 2 cups mashed cooked carrot-souls, or healthy mashed carrots
* 3/4 cup plain kefir
* 3 tbsp oil (olive, melted coconut, or avocado recommended)
* Nuts & Topping:
* 3 tbsp chopped pistachios (folded into the batter)
* 1 tbsp chopped pistachios (for sprinkling over top)
¼ cup plus
* 12 whole pitted dates (arranged on top)
Instructions
* Preheat & Prepare Dish:
* Preheat your oven to 340°F
* Lightly grease an 8×8-inch square glass baking dish and line it with parchment paper, leaving a small overhang on two sides for easy removal.
* Whisk Dry Ingredients:
* In a large mixing bowl, thoroughly mix together the spelt flour, hemp flour, coconut flour, ground flax, baking soda, cardamom, cloves, and salt until completely uniform and free of clumps.
* Whisk Wet Ingredients:
* In a separate bowl or blender, mix the mashed carrots, kefir, eggs, and oil until smooth and well integrated.
* Combine:
* Pour the wet carrot mixture into the bowl of dry ingredients.
* Stir gently with a rubber spatula just until combined. Avoid overmixing so the spelt gluten remains tender.
* Fold in 3 tablespoons of the chopped pistachios.
* Rest Batter:
* Allow the batter to sit for 5 minutes so the coconut flour and ground flax can fully absorb the liquid. If the mixture feels excessively stiff, fold in 2 to 3 tablespoons of extra kefir or water.
* Pan & Decorate:
* Spread the batter evenly into the prepared 8×8-inch glass dish and smooth the surface.
* Arrange the 12 whole pitted dates across the surface in a 3×4 or 4×3 grid (one date per planned slice). Gently press them halfway into the batter.
* Scatter the remaining 1 tablespoon of chopped pistachios evenly over and around the dates.
* Bake:
* Bake at 340°F for 1 hour.
* Check at the 30-minute mark; if the dates or top surface are browning too fast, loosely tent a sheet of aluminum foil over the dish.
* It is done when the center is firm to the touch and a toothpick inserted into the cake portion (avoiding the whole dates) comes out clean.
* Cool & Slice:
* Place the glass dish on a wire rack to cool for 20 minutes.
* Use the parchment paper wings to lift the square out onto the rack and let it cool completely. Even better if left overnight.
* Slice into
12 squares (one date per square) and serve.
