Savoury Paleo Loaf

This grain-free, gluten-free and yeast-free bread is gut-friendly and loaded with hidden veggies. Its suitable for people with intolerances or on a paleo style diet protocol. This Savoury Paleo Loaf is delicious topped with an egg for breakfast, or eaten on its own as a low carb snack.

This loaf will last in the fridge up to a week. It’s quite dense so I prefer it sliced and toasted.

Savoury Paleo Loaf

Savoury Paleo Loaf

Gluten-free, grain-free, yeast-free & low carb.

Makes: 1 loaf / 12 slices

Savoury Paleo Loaf

Prep time:

Cook time:

Ingredients:
  • 8 free range eggs
  • 1 cup grated raw veg (I like pumpkin, carrot & zucchini)
  • 1/4 cup LSA (ground linseed, sunflower & almond)
  • 1/4 cup coconut flour
  • 1/4 tsp baking powder
  • 1/4 cup mixed seeds (I used pumpkin seeds & pepitas) + extra for topping
  • 1/2 cup melted grass-fed organic butter (use coconut oil or extra virgin olive oil for dairy free)
  • 1 tsp onion powder
  • 1 tbls dried mixed herbs
  • salt and pepper, to taste

Instructions:
  1. Preheat oven to 180 degrees celsius. Line a loaf tin with baking paper.
  2. Grate the veggies and place into a mixing bowl. Mix in the seeds, onion powder, herbs and salt & pepper. Set aside.
  3. In a blender, blitz the eggs and butter until creamy and fluffy. Add in the LSA, coconut flour and baking powder to the egg mix, and blend until combined.
  4. Pour the mix into the bowl with the other prepared ingredients and fold through until combined.
  5. Transfer into lined loaf tin and top with extra seeds.
  6. Bake in the oven for 40 minutes, or until golden brown and cooked through.
  7. Remove from the oven and allow to cool on a cooling rack before slicing.
Print Friendly and PDF