Carrot bread with Comté cheese and ground coffee
Ermitage cheese used : Comté
- 70g of comté Ermitage
- 300g of carrots
- 100g of wheat flour
- 3 eggs
- 3 grains of coffee
- Mix the grated carrots, flour and eggs in a bowl. Add salt and pepper.
- Add the diced Comté and the grated coffee beans.
- Mix and pour into a cake tin.
- Preheat the oven to 180°C (thermostat) and bake for 45 minutes.
Serve warm or cold with a green salad.