Today I’m sharing with you what would have to be our current favourite breakfast recipe (surpassing the previous favourite shakshouka by just a smidge). The recipe is a savoury vegetable loaf – which is actually my version of the paleo bread that you have probably seen doing the rounds on the internet over the past few months. I must admit that I was a bit skeptical when I started seeing paleo “bread” recipes popping up all over the place. Before judging to harshly I thought I should try it out, so I gave one a go and was very underwhelmed – it tasted more like a tough, eggy frittata than bread!
But, after recently discovering I have a (slight) gluten sensitivity, I thought I owed it to myself and the gluten-free baking world to give it another go. I was glad I did.
I have tweaked and tested – much to the boyfriend’s delight, who immediately claimed even my first attempt as a winner – and this version I am sharing with you here is definitely my favorite. The outside is crunchy and caramalised, whilst the inside is soft and spongey, yet quite dense. Note that due to the vegetables in the mix, the loaf will be slightly moist in the centre, if this urks you, or even if it doesn’t, I suggest toasting it as it’s delicious with a little extra crunch and crispness!
So, the big question – does it taste like bread?
No it doesn’t, in fact I wouldn’t even say that it comes close, it has a more of a dense texture and none of that fluffiness of a traditional loaf of bread. Hence why I’ve called it ‘loaf’ rather than bread. BUT – it’s still good. Really good. It’s definitely one to give a go, especially if you don’t eat grains and are missing avo on toast – this stuff goes down a treat topped with smashed avocado, fresh basil and cracked pepper, mmmmm!
- 1 cup almond meal
- ½ cup mixed seeds
- ½ cup GF flour
- 2 Tbsp psyllium husks
- 1 large grated zucchini
- 1 large grated carrot
- 1 cup grated pumpkin/sweet potato
- 4 eggs
- ¼ cup coconut oil
- 1 Tbsp paprika
- 2 tsp cumin
- 2 tsp baking powder
- 2 tsp Himalayan salt
- Heat oven to 170 C (160 fan forced).
- Combine the dry ingredients (almond meal, spices, salt, flour and psyllium, and seeds and baking powder) in a bowl.
- Grate veggies and stir through oil and eggs in a separate bowl, then add dry mix to veggie mix and stir to combine. The mixture will be quite dry.
- Pour into a loaf pan and press down lightly, then sprinkle with mixed seeds.
- Bake uncovered 60-80 mins until a skewer comes out clean. The cooking time will vary depending on a few factors, so make sure to keep an eye on it after about the 60 minute mark.
- Allow to cool 30 mins or so in pan then move to cooling rack
This looks really good. I have found a make of bread out here that is just rice flour, water, guar gum and salt and it is pretty awesome. This looks like it has so much more nutrition in it. I need to book mark this and give it a go sometime soon :)
Yay! I’m so happy to see this recipe. I’ve been craving this bread since I saw your pic on Instagram. I’ll definitely make this soon!
I wanted to make your lovely recipe on roasted carrot pesto, but I didn’t have any coriander. It is still on my bucket list though :)
Thanks for sharing!
Thank you Josefine! Its such yummy read, I hope you like it. And good luck finding some coriander, that pesto would be great actually slathered on this bread, yummo!
Okay, now this is a paleo bread recipe I can get behind. It looks great and easy to put together – I like that the vegetables are grated. The food processor could make quick work of that. Glad you’re finding yummy ways to address your gluten issue too!
Thanks Katie! Yup, this bread is definitely a winner, healthy and nutritious and pretty easy to make. I’m already thinking of different flavour variations too, lots of options here :)
OOF this bread looks so flavorful and healthy! I would love to eat it for snack and could easily get addicted to this stuff! I love that you use phyllium husk in the recipe! I have a tin of it in the pantry and could definitely put it to use in this bread. Hope you have a great weekend, dear!
Perfect! The psyllium husks work a treat at binding the ingredients together :) I’ve had a lovely weekend thanks Julia, hope you have too x
Even if it doesn’t taste like bread it looks amazing!! What a great idea! And this would make the perfect breakfast
Thanks so much Lilli! It makes a fantastic breakfast :)
Hi there! :)
I stumbled across your blog today and boy, I’m so glad I did!
I’m dying to try out this veggie bread but can’t seem to find the recipe. Where can I find the recipes/directions?
Thanks for creating these beautiful recipes and sharing them with us!
Hi Pauline – so glad you like the site :) The veggie bread is a winner, I highly recommend it. Unfortunately when I migrated my sire across to a new theme over the weekend some of the older recipes were disabled – I’ve fixed that now, so you should be able to see the recipe and make the loaf – hope you like it! – D
Awesome!
I’ll definitely be making this recipe this weekend.
Thanks a bunch for taking the time to fix it and respond!
Best to you!
The paleo bread production requires much time?
Nope – not too long at all, after you’ve prepared the ingredients and mixed them together all you really need to do is bake it! Super simple :)
Hi, just came across this recipe and it looks great! Do you know if I could use just almond meal to make it?
Thanks!
Hi Cat, I have never tried it without using the flour, but it’s only 1/2 a cup so it should work, it would just be a little more moist. I would probably try to reduce the amount of liquid if you don’t use flour, maybe only 1Tbsp coconut oil. Good luck, hope you like it :)
Thanks for this recipe, I have been looking for a vegie bread recipe and yours was the best so far. Delicious! I will definitely be making it regularly. Just thought I would mention a few things I tweaked though.. I added chia seeds and nutritional yeast flakes for extra nutriton. I also wonder if you tried using cornmeal instead of the gf flour?
So glad you liked it Helen – I love the little tweaks you’ve made. I’ve not tried cornmeal but I imagine it would work well and add lovely texture – I will have to give this a go :)
I made this loaf yesterday and it’s awesome! I love that it’s not too heavy and doesn’t end up gluggy inside.
Thank you so much for taking the time to let me know Linda! So glad you liked it :)
Hi Dearna – I just loved this recipe, the best of many when I was searching for a sweet potato based loaf to test out my new loaf pan. I’ve featured (or linked to) your recipe on my latest blog post – hope you like it! Link here – https://feastwisely.com/2017/03/28/sweet-potato-bread-with-psyllium-husk/
Thank you so much Laura – I’m so glad you liked it x
Your recipe is now my favourite!! Great texture and flavour. Is so delicious with avocado . Thank you!!❤️
Aww, thank you so much Tracey :) x
OMG I made this on the weekend, one word – DELISH!!!! This loaf has the perfect texture, density and rise for a scrumptious filling bread that is not dry or too eggy.
I used sorghum flour as the GF flour and it gave a nutty flavor – definitely recommend as opposed to tapioca. Sorghum is good fibre and B vitamin and not gluey at all.
I also used some pureed roasted pumpkin and garlic in place of grating the pumpkin – SO YUM !!!!!!!!!!!
I love this recipe !!!!
Ohhh, thank you so much Laura, what a rave review! And I love the sound of roasted pumpkin in this – need to try that myself :) Thanks for taking the time to leave a comment xx
Hi! Is there a substitute for the almond meal?
Thanks for your great recipe! I had a craving for Bondi Wholefoods’ paleo loaf and I found your recipe.
I left out the sweet potato and added sundried tomatoes instead.
It came out sooo well and I had it with a side of avocado.
Thanks again!
So glad that you liked it Stephanie and that it turned out well :) I love the addition of sundried tomatoes, I’ll have to try this myself next time :)
Loved this loaf! Have been reducing my grain intake recently and was on the look out for a new lunch idea. The first time I made this I forgot to add the psyllium husk and it turned out as more of a quichey slice, but was still delicious. The second time I remembered to add the husk which helped stabilise it’s form and give it more of a ‘loafy’ texture. I switched up the flavour profile the second time around and used onion powder, fennel seed and white pepper. I’ve tried different toppings like smashed avocado, tahini & grilled eggplant, and home made chilli jam, all of which work great with it. Lasts for a few days in the fridge. Slice, wrap and freeze individual pieces for easy to defrost snacks and lunches. Seriously delish, thanks for sharing!
So glad that you enjoyed it so much Karen :) Love the variations you tried to, especially the tahini and grilled eggplant, yum!
Hi can i use … flax egg insteas of egg??
Hi Vin, I havent tried this but it should work. Good luck experimenting :)
Wow!! Thanks for u r quick response .. i will definitely give a shot..
Hello, I was wondering if there is an alternative to almond meal to make this loaf nut free? I’m hoping to make it for my daughter’s school lunches so need to avoid allergens. I made this ages ago and it was delicious, so thank you for sharing!
Hi Taryn, I havent tried it, but you could try using seed meal – sunflower seed meal is my go-to. If you cant find it, its easy to make yourself in a food processor by blitzing whole sunflower seeds.
I tried this out yesterday and oh dear lawdddddd- its soooo delicious! So good that the first loaf hasnt lasted long at all, it went down a treat with my friends and family. Great texture and I like the density, its almost nut roast like, or mine was as I used the courser grater so it left the veggies that bit chunkier. Packed full of nutrients, filling and easy to make- a new meal time staple I think.
Thanks for sharing :-)
Continuted….I also made this recipe vegan by adding egg replacer rather than using eggs and it worked incredibly well. I think flax eggs would work well aa an alternative also.
Thanks :-)