What Makes This Cookbook Different?
Easy-to-follow recipes with step-by-step photos. Includes low-sugar and sugar-free options that keep the flavor! Each recipe offers insights on blood sugar impact from real-life experience. Plus, a Free Bonus Section with recipes for bakes, sides, and snacks. Respecting each person’s individuality—from metabolism to lifestyle, physical activity, age, and more—our experience is meant as a guide for you to explore new recipes and craft ones that suit you perfectly. You might add or substitute ingredients, and hopefully embrace some. I hope you’ll approach this with optimism and enthusiasm so that, in the end, your custom-made dessert brings you abundant joy through life’s sweet little moments.
Colorful Carrot and Leek Braid
Ingredients:
- 280 g (9.88 oz) whole grain spelt flour
- 10 g (0.35 oz) baking powder
- ½ teaspoon salt
- About 100 g (3.53 oz) thinly sliced leek
- About 100 g (3.53 oz) grated carrot
- 200 ml (6.76 fl oz) yogurt
- 70 g (2.47 oz) reduced-fat butter
- 2 tablespoons breadcrumbs
- Sharp flour for sprinkling
- Olive oil for brushing
Instructions
Preheat the oven to 190°C/374°F.
Lightly oil a baking pan, preferably a bread pan, and line it with parchment paper.
Wash and thinly slice the leek.
Wash, peel, and grate the carrot.
Mix the dry ingredients: flour, baking powder, salt, and breadcrumbs.
Mix chopped leeks and grated carrots, then mix them with the dry ingredients.
Add the yogurt and butter. Mix and crumble the butter into the flour.
Knead the mixture into a soft dough by hand.
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On a lightly floured surface, knead the dough a bit more and shape it into a roll. Cut it into three equal parts.
Roll each part by hand so that their length is slightly longer than the length of the baking pan.
Join the ends of each part and form a braid.
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Tuck the ends of the braid slightly underneath it.
Transfer the braid to the baking tin and brush it lightly with olive oil.
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Bake the braid at 190°C/374°F for about 35 minutes until it turns a nice golden-yellow color.
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