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.


  • 8 Eggs

  • 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!)