Bread doesn’t get more nutritious! This is no ordinary courgette bread. Today’s Paleo bread recipe is gluten free, grain free and dairy free and suitable for those of you with autoimmune conditions and following specialist diets like Paleo, Atkins, Low Carb, Whole30, SCD, GAPS, Fodmap, Macro and I Quit Sugar. No more wheat belly or post afternoon slump with sandwiches made from this.
I spread this Paleo courgette and kale bread with some coconut oil and loaded it up with smashed avocado and a sprinkle of paprika but you can top with whatever fillings you fancy. A simple dollop of nut butter would also go down a treat.
It’s a little more fragile than bread made from grains but still holds its form well and just think of all the healthy goodness you’re consuming with every bite – it’s literally courgettes, kale, eggs, nuts and seeds. Two slices of this Paleo bread recipe and it’s an express ticket to your vegetable quota for the day.
My boyfriend Rob is my chief taste tester. Amongst the many successes I occasionally have the odd flop. I find those really funny, like the time when I totally melted my gingerbread cookies and had to resurrect them as a crumble topping but hey it’s bound to happen when you’re challenging the boundaries and making free from alternatives for everyday favourites. I have to laugh though because he now does this funny thumb gauge thing…. wavering it around the mid mark until he’s eaten enough to burst and then delivers his verdict with the thumbs up or the thumbs down! Today’s got a big thumbs up… I hope it gets one from you too.
Serves 3 – Paleo bread recipe
- 4 tablespoons of extra virgin olive oil
- 70g kale
- 2 courgettes
- 40g blanched almonds
- 40g blanched hazelnuts
- 40g pumpkin seed
- 40g sunflower seeds
- 30g linseeds
- 2 tablespoons sesame seeds
- 2 eggs
- 3 tablespoons of water
- pinch of salt
Preheat the oven to 180C and grease a small loaf tin with olive oil to prevent sticking.
Place the almonds and hazelnuts on a baking tray and roast in the oven for about 10 minutes until golden. Leave to cool and then chop into chunks.
Remove the stalks from the kale and finely shred in a processor. Place to one side. Do the same with the courgette.
Place the courgettes in the microwave for 3 minutes to soften. Transfer to a muslin cloth and squeeze to remove any excess water.
In a bowl, combine the courgettes, kale, seeds, almonds, hazelnuts, eggs, water and extra virgin olive oil. Season and mix well. Leave to rest in the fridge for about 15minutes.
Place in your loaf tin, making sure you push the mixture to the edges. Bake in the oven for 45 minutes or until you can insert and remove a skewer without any crumbs sticking. Allow to cool, tip onto a bread board and slice away.
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