Chop the spelt into a powder, add the flax seeds and almonds and chop again. Add the carrots and chop again.
Bake with a covered pan at 180° for 50-60 minutes on the lower part of the oven, then uncover and let cook for another 10 minutes.
Using a spatula, bring the mixture to the bottom and add the egg white, ricotta, the baking soda activated in water, salt and 50 g of mixed seeds.
Mix well and pour the mixture into an oiled pan, level the surface and sprinkle with more mixed seeds to taste.
Blender
Loaf pan
Spatula
Store in a clean tea towel or in a bread bag
If you prefer, you can slice it and freeze it.
Italia, Veneto
