If you have made the healthy paleo bread then you will recognize this recipe. A lovely member of my private Facebook group gave me this idea to add veggies to this yummy paleo bread and turn it into a meal!
This paleo breakfast bread is perfect to make as part of your weekend food prep. I would slice and freeze it then in the morning toast 2 pieces (or 3 if you are extra hungry!) for a quick and nutritious breakfast.
Paleo Breakfast Bread
1 medium sized carrot
1 medium sized zucchini
1/4 of a squash or buttercup pumpkin (about 1 cup grated)
1/2 cup non-dairy milk (Use any milk of your choice; cashew milk, coconut milk etc.)
1 tsp apple cider vinegar
3 Tbsp coconut oil, melted
1 tsp paprika
1 tsp mixed herbs
1/2 tsp baking soda
1/2 tsp Himalayan salt or sea salt
2 Tbsp sunflower seeds (plus extra for the top)
2 Tbsp pumpkin seeds (plus extra for the top)
1 & 1/2 cups ground almonds
1/4 cup tapioca flour (or use extra ground almonds)
1/3 cup ground flaxseeds
4 sun-dried tomatoes
Pre-heat the oven to 180 degrees Celsius and line a loaf tin with baking paper.
Grate the carrot, zucchini and pumpkin and using a muslin cloth squeeze out as much water as possible then place in a large bowl.
Add the eggs, milk, apple cider vinegar, coconut oil and mix well.
Add the rest of the dry ingredients and mix well. Pour it into the loaf tin and sprinkle pumpkin seeds and sunflower seeds on the top as an option.
Bake for 30-45 minutes or until an inserted knife comes out clean.
This bread will keep for 3 days in the fridge and up to a month in the freezer.
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