Paleo Loaf, what a complete fluke.
We’d spent the morning pottering around the kitchen, listening to Bon Iver and searching our favourite blogs for some breakfast loaf inspiration. A popular theme that we came across was Paleo Loaf. Paleo baking is definitely ‘in’ at the moment.
Now, we’re not the type to lean towards a particular diet label (i.e. paleo, vegan, vegetarian, high carb etc), but we are gluten intolerant so paleo bread is actually quite suited to our sensitive stomaches. Being paleo, it has no flour, almond meal is the substitute. This loaf is not only gluten free, it is also dairy free, sugar free and high in protein! The eggs give it the protein punch, sorry vegans!
– 2 cups of almond meal
– 1 tbsp of psyllium husk powder (optional)
– 2 tbsp of pepita seeds (plus more for topping)
– 2 tbsp of sunflower seeds
– 1/2 tsp of himalayan salt
– 1 tsp of baking powder
– 1 chia egg ( 1 tbsp of chia seeds mixed in 3 tbsp of water and let sit)
– 1 1/2 tbsp of coconut oil
– 2 medium zucchinis – should equal 2 cups once grated
1. Set the oven at 180 degree Celsius
2. Line a tin loaf with baking paper.
3. Combine all dry ingredients in a large bowl
4. In another bowl, whisk the eggs, chia egg and melted coconut oil.
5. Grate the zucchinis and squeeze out the excess water.
6. Combine the zucchini with the other wet ingredients and mix throughly
7. Fold through the zucchini mixture with the dry ingredients. Make sure you fold the mixture rather than aggressively stirring it. You want to keep it light and airy.
8. Spoon into the tin, reaching all edges and evenly spreading out the top. Sprinkle with the excess of pepita seeds.
9. Bake in oven for 1 hour or until golden on top.
10. Once golden, remove from oven and let it sit in the tin till it cools. Vital step!
M + S x