The long-awaited carrot bread upgrade

This gluten-free version uses millet and amaranth for a rich, wholesome crumb.

Millet-Amaranth Carrot & Walnut Bread

Millet and amaranth are two ancient grains that have been nourishing people for thousands of years - millet across Africa and Asia, and amaranth famously treasured by the Aztecs.

This Millet-Amaranth Carrot & Walnut Bread is a beautiful modern twist on that old-world tradition.

It blends the rustic strength of heritage grains with the natural sweetness of carrots, creating a loaf that feels both wholesome and quietly indulgent.

As it bakes, the kitchen fills with a warm, nutty aroma - like something you’d expect from a small countryside bakery.

The walnuts add a rich crunch, while the carrot keeps every slice tender and moist, without needing heavy sweetness.

What I love most about this bread is how it tastes like comfort, yet carries a story in every bite - ancient grains, simple ingredients, and a texture that surprises you in the best way.

One slice, and you’ll instantly want to know: what else can these forgotten grains create?

Prep Time: 15 minutes

Bake Time: 40-50 minutes

Servings: 1 loaf (approx. 8 slices)

Ingredients:

Dry Ingredients:

• Millet flour – 100 g

• Amaranth flour – 80 g

• Oat flour – 50 g

• Ground flaxseed – 20 g

• Psyllium husk (whole/flakes) – 15 g

• Protein powder (whey or plant-based) – 50 g

• Inulin powder – 10 g

• Baking powder – 8 g

• Chopped walnuts – 75 g

Wet Ingredients:

• Eggs – 2

• Greek yogurt – 200 g

• Grated carrots – 180 g

• Water – 200 g

For Topping:

• Puffed millet or puffed amaranth – to sprinkle generously on top

Instructions:

To Make the Bread:

1. Gather your required ingredients.

2. Preheat the oven to 170°C and line a loaf pan with parchment paper.

3. In a large mixing bowl, combine all dry ingredients: millet flour, amaranth flour, oat flour, flaxseed, psyllium husk, protein powder, inulin, baking powder, and chopped walnuts.

4. Add the eggs, Greek yogurt, grated carrots, and water into the dry mixture and stir well until a thick batter forms. Let it sit for 5–10 minutes to activate the psyllium.

5. Transfer the batter to the prepared loaf pan and smooth the top.

6. Sprinkle puffed millet or amaranth on top and gently press it into the surface so it sticks.

7. Bake at 170°C for 40–50 minutes, or until the bread is risen, golden brown, and set in the center. Let cool completely before slicing.

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