RECIPE: Paleo Savoury Bread
This low carb, high protein is great for breakfast with some nut butter, or with some yummy toppings for lunch. Try smoked salmon & avocado, or haloumi, sundries tomato, basil leaves and pesto.
100g Carrot grated
50g Butter melted
50g Coconut oil melted
40g Ground flax seeds
30g Coconut flour
35g Mixed seeds – pumpkin, sunflower, sesame
1tbsp Dried onion flakes
1tbsp Dried basil flakes
1/4tsp Baking powder
Salt and pepper
Preheat oven to 1980 C and line a 20 x 10cm loaf tin with baking paper.
In a blender mix the eggs, butter and coconut oil until fluffy (about 1 minute)
Add the ground flax, coconut flour, baking powder, onion flakes, basil and salt and pepper.
Mix on medium speed until combined.
Transfer into mixing bowl and add the grated carrot and seeds. Stir well.
Transfer the mixture into the prepared loaf tin and top with extra seeds.
Place in to the oven for 40 minutes or until golden brown on top.
Allow to cool for 10 minutes before slicing into desired sized pieces (we like ours thin!)