A while back I tried my hand at making paleo “bread”. While I do agree with some of the principals of a paleo diet, such as eating more wholefoods, I don’t follow the diet myself as I do eat some foods which aren’t included in a paleo diet such as legumes and wholegrains. However I’m always keen to try out new recipes and after a few goes I came up with my own version of paleo bread. While it doesn’t taste like conventional bread made from wheat, it’s still delicious in it’s own right. It’s also packed full of nutrient dense ingredients and the best part about it is that it’s really filling, with two toasted slices topped with some smashed avocado and sliced tomato will keep me feeling full well into the day.
After I perfected paleo bread to my liking, I decided to experiment further with savoury loaves. This here is my current favorite alternative to my paleo bread, though this option definitely isn’t paleo with the inclusion of oats and quinoa (which is or isn’t considered to be paleo depending on which paleo camp you ask it seems!) This loaf is a little dryer than my paleo bread, and perhaps a bit more “bread”-like, though I hesitate to say as if you make it thinking you will end up with a loaf of bread like you would buy at the shop, you’ll come out being disappointed. This isn’t really an alternative to bread in the sense of it being a healthier option that tastes exactly the same – it doesn’t – but it’s still a hit in our household, being a welcome healthier alternative that we love to eat for breakfast, as a snack or with a soup or stew for dinner.
I’ve used za’atar inspired spices here with the sumac, thyme and toasted sesame seeds, however sumac can be a little hard to find, so if you can’t get your hands on any, paprika is a good alternative that works well in this dish. Un-toasted sesame seeds can be used if you don’t want to the effort of toasting them, or they can be omitted altogether without too much impact to the end product. The psyllium husk adds fiber and helps to bind the bread, but could be easily omitted as well if you don’t have any on hand. The loaf will keep well for at least five days, I usually like to toast it in a sandwich press after the first day or two though as it will start to get a little stale.
- 1 cup rolled oats
- 2 Tbsp toasted sesame seeds
- 1/2 Tbsp thyme
- 1/2 tbsp Sumac
- 1 tsp baking powder
- 2 tsp sea salt
- 2 Tbsp psyllium husk
- 1/2 cup almond meal
- 2 cups cooked quinoa
- 2 cups shredded zucchini
- 3 eggs, lightly whisked
- Preheat oven to 190 C | 375 F
- Add the oats, sesame seeds and thyme to a food processor or blender and blitz a few times to them break up a little. Move them to a bowl and add in the remainder of the dry ingredients and stir well to combine. Squeeze as much liquid out of the zucchini as you can, and then stir that and the quinoa through the dry mix. Once combined, stir through the lightly whisked eggs.
- Place in a lined loaf tin, and then top with some rolled oats or sesame seeds as a topping if desired.
- Bake at 35 - 40 minutes until cooked through.
- Allow to cool in the tin for half an hour, and then move to a cooling rack.