Eurasian Smore

Peel and finely grate the carrots and potatoes, then dice the onions, mince the garlic, and chop the tomato into small pieces. Roughly chop the fresh coriander leaves and set all prepared vegetables aside.

Heat a small pan over medium heat with a little oil and sauté the onions and garlic until softened and fragrant, about 3-4 minutes. Add the tomato and cook for another 2 minutes until slightly broken down, then remove from heat and allow to cool.

Preheat your oven to 180°C (350°F) and grease a standard loaf tin with butter or oil, then lightly dust with flour.

In a large mixing bowl, combine the dry ingredients including flour, baking powder, and salt, whisking together until evenly mixed.

Add the grated carrots, grated potatoes, sautéed onion and tomato mixture, and chopped coriander leaves to the dry ingredients. Fold everything together gently until just combined, being careful not to overmix.

Pour the batter into the prepared loaf tin and smooth the surface with a spatula. Optionally, garnish the top with a few extra coriander leaves for presentation.

Bake in the preheated oven for 45-55 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.

Remove the loaf from the oven and allow it to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely before slicing and serving.