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