Best 3 Carrot And Sunflower Seed Bread Recipes

Carrot and sunflower seed bread is a delicious and nutritious bread that is perfect for breakfast, lunch, or a snack. It is made with whole wheat flour, carrots, sunflower seeds, and a variety of spices. This bread is a good source of fiber, protein, and healthy fats. It is also a good source of vitamins A, C, and K. Carrot and sunflower seed bread is a great way to enjoy the health benefits of carrots and sunflower seeds in a delicious and easy-to-make bread.

Here are our top 3 tried and tested recipes!

CARROT AND SUNFLOWER SEED BREAD

Carrot and Sunflower Seed Bread image

Healthy buns which could be used for breakfast or lunch. Great for kids' lunch box. Very typical kind of bun from Scandinavia. The yeast used is fresh yeast (also called wet yeast), but dry yeast might work as well.

Provided by Kristina Mulcahy Krogh

Categories Bread Yeast Bread Recipes Rolls and Buns

Time 1h23m

Yield 12

Number Of Ingredients 10

Ingredients

1 cup milk
1 ¾ ounces fresh yeast
1 egg
3 ⅓ tablespoons olive oil
1 ½ tablespoons white sugar
1 teaspoon salt
4 ⅓ cups all-purpose flour, or as needed
2 small carrots, grated
5 ½ tablespoons sunflower seeds
1 tablespoon milk, or as needed

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Warm 1 cup milk in a large saucepan over low heat until it reaches room temperature, 3 to 5 minutes. Remove from heat and mix in yeast until dissolved. Mix in egg, olive oil, sugar, and salt.
Stir half of the flour into the saucepan. Add carrots and sunflower seeds. Stir in remaining flour until dough is sticky. Cover and let rise in a warm place for 30 minutes.
Divide dough into 12 pieces; roll into small buns. Arrange buns on the prepared baking sheet. Cover and let rise until puffy, about 15 minutes.
Brush tops of buns with 1 tablespoon milk.
Bake in the preheated oven until golden brown, 15 to 17 minutes.

Nutrition Facts : Calories 252.1 calories, Carbohydrate 39.4 g, Cholesterol 17.2 mg, Fat 7.3 g, Fiber 2.1 g, Protein 7.2 g, SaturatedFat 1.2 g, Sodium 216.8 mg, Sugar 3.2 g

CARROT SUNFLOWER SEED PATTIES

Carrot Sunflower Seed Patties image

This is a recipe where the whole is much greater than the parts. These patties are yummy and do not taste like either sunflower seeds or carrots but like something else entirely. Very healthful and easy to make.

Provided by Trilby

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

3 large carrots, shredded
1 cup unsalted sunflower seed kernels
1 egg
2 tablespoons olive oil

Steps:

Grind the raw hulled sunflower seeds in a food processor to get a fluffy product. Do NOT grind them into a paste.
Shred the carrots.
Mix the egg into the shredded carrots, then add the sunflower meal and blend. Season with salt and pepper if you wish.
Heat the olive oil in a skillet. Drop by heaping tablespoonfuls of carrot-sunflower mixture onto pan, flatten with your spoon if necessary, and cook till you see browning around the edges. The patties should hold together. Turn and cook on the other side. Enjoy!

CARROT AND SUNFLOWER SEED SALAD

Carrot and Sunflower Seed Salad image

Provided by Jacques Pepin

Categories easy, quick, salads and dressings, side dish

Time 12m

Yield 6 servings

Number Of Ingredients 9

Ingredients

6 medium-size carrots (12 ounces), trimmed, peeled and shredded
1/2 cup sunflower seeds
4 cloves garlic, peeled, crushed and chopped (2 teaspoons)
2 scallions, finely minced ( 1/4 cup)
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 tablespoons cider vinegar
5 tablespoons corn oil
6 leaves lettuce

Steps:

In a bowl, combine the carrots with the sunflower seeds, garlic, scallions, pepper, salt, vinegar and oil. Serve on lettuce leaves.

Nutrition Facts : @context http, Calories 150, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 203 milligrams, Sugar 3 grams

Tips:

For a crispier crust, brush the top of the loaf with milk before baking.
To add a nutty flavor, toast the sunflower seeds before adding them to the batter.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
This bread is best eaten fresh, but it can be stored in an airtight container at room temperature for up to 3 days.
You can also freeze this bread for up to 2 months. To freeze, wrap the loaf tightly in plastic wrap and then place it in a freezer bag.

Conclusion:

Carrot and sunflower seed bread is a delicious and healthy quick bread that is perfect for breakfast, lunch, or a snack. It is easy to make and can be customized to your liking. With its moist texture, sweet flavor, and crunchy sunflower seeds, this bread is sure to be a hit with everyone who tries it. So next time you are looking for a tasty and nutritious bread recipe, give this carrot and sunflower seed bread a try. You won't be disappointed!