I haven’t eaten bread in such a long time and to be honest, I don’t really miss it that much but to be able to have a slice smothered in avocado is a luxury that I like every now and again.
This bread by Tania Hubbard was a life changer when I first discovered it but then I started GAPS and starches are out so I needed to give up bread again. Then one day this idea started brewing, I gave it a go and it worked first time!
Many recipe tests later I am convinced that it works each time and can be made nut free as well. Unfortunately I haven’t managed to nail an egg free version but if you are an experienced egg free baker then please give this a try and let me know if you can make it work.
This bread is paleo and full gaps friendly and has been approved my hubby and 2 of the kids. It stays soft and light for a week in the fridge (I store it in a 4MyEarth bread bag). It can be toasted too but I like it as it is.
This makes a small loaf. You can try doubling the recipe for larger slices but I haven’t done it as a small one works for me.
1/2 cup pepitas
1/4 cup almond meal (for nut free use all pepitas)*
1/4 cup coconut flour
3 large eggs
1 tsp bi-carb soda
1 tablespoon chia seeds
2 tablespoons apple cider vinegar
2 tablespoons coconut oil (melted)
1/2 tsp sea salt
1/2 teaspoon dried rosemary or mixed herbs (leave out if you prefer a plainer taste)
1 tablespoon dulse flakes (optional but adds flavour and iodine which is very important for thyroid health)
1 tablespoon nutritional yeast flakes (optional but adds flavour and is a great source of B vitamins)
small amount of cracked pepper
1 small carrot (or half a larger one)
5 – 6 cm piece of zucchini
1 large cauliflower floret
* If you use sunflower seeds instead of pepitas the bread works and still tastes great but it will turn green from the reaction with the bi-carb soda.
Add all of the ingredients to a food processor and process until combined. No need for any chopping or cooking of the veggies.
If you want to do this by hand then grate the veggies and use all almond meal unless you can find some pepita meal.
Place into a loaf tin lined with baking paper (I use If You Care parchment paper because it is non toxic and can be wiped down and reused a few times)
Bake at 180°C for 35 mins or until a skewer comes out clean
Cool on a wire cooling rack and store in the fridge.
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