Bread and I … we had this love hate relationship, I loved it, it hated me … oh the turmoil of unrequited love! I tried swapping to it’s healthier, gluten free cousin but still no romance. Grains of any sort, be it rice, spelt, wheat, oat, quinoa or buckwheat can cause a catastrophic effect in the gut, particularly for those with autoimmune diseases and heighten the pain we all dread with inflammation. Whilst I’ve no interest in eating bread made from grains ever again, I have to admit, I do miss it’s versatility. I miss something to smack my favourite paleo fillings in between or to dunk in my favourite soup. Hence today’s post.
I’m a big fan of the nut and coconut bread combos that are appearing all over the web these days and I’ll be posting lots of my favourite recipes over the coming months but sometimes even I can overkill on the nut front and my digestion needs a break. So I’m faced with … something that can sort of act like bread, will pair well with bacon and that is top of the charts on the health scale … make the main ingredient veggies of course!
I’m soooo excited about these, I’ve loads of ideas for flavour combinations busting out of my head like sparkles on bonfire night but today lets start with the basics. As my very wise dad always says KISS, keep it simple stupid, well I do like kissing so today I’m starting simples! Super speedy to make and take just 8 minutes in the oven, they’re the perfect low starch/ GI snack.
Be creative, pack them full of your favourite meat, fish and veggies, they’re amazing with lashings of nut butter, avocado or with a table spoon of melted coconut oil.
Makes two double stacks
- 1 carrot
- 1/2 cauliflower
- 1 courgette
- 1/4 celeriac
- 2 eggs
- Pinch salt and pepper
- 1 tablespoon olive oil
- 2 tablespoons of coconut oil
Preheat the oven to 200C.
In a food processor shred all the vegetables then empty into a bowl and cook in the microwave for 5 minutes. Alternatively, use a steamer. When cooked transfer to a muslin cloth, allow to cool for a few minutes and then squeeze to remove the excess water.
Place the compressed veggies back in a bowl and add the eggs, olive oil, salt and pepper and 1 tablespoon of the coconut oil.
Mix until combined and spoon onto greaseproof paper so they look like pancakes. Bake in the oven for 10 minutes flipping half way through.
Whilst sill warm, brush with the remaining coconut oil. Load up with your favourite toppings and you’re go to go.
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