For recipes, tips and inspiration from Natalie, visit www.nataliebrady.co.nz
Paleo bread loaf
Qualified clinical nutritionist Natalie Brady shares her delicious paleo bread loaf recipe. Even though it's completely grain and gluten-free, it tastes really good and toasts beautifully!
- 20 mins preparation
- 50 mins cooking
- Makes 1
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Ingredients
- 1 1/2 cup nuts or seeds (Natalie uses half pumpkin seeds and half sunflower seeds)
- 2 cup raw vegetables, peeled/ grated/cubed, such as grated courgette. Pumpkin, sweet potatoes or carrots also work well
- 3 eggs, separated
- 1/4 cup coconut oil (or butter)
- pinch of sea salt
- optional additions: chopped nuts/seeds
Method
- 1Preheat oven to 170°C. Grind nuts/seeds in a food processor until finely ground.
- 2Add raw vegetables, egg yolks, oil and salt and mix until veg/fruit is finely ground and mixture is like a thick batter.
- 3In a separate bowl whip the egg whites with an electric mixer.
- 4Add ⅓ of the whipped egg whites to the food processor bowl and mix until combined. Turn batter out into a large bowl and gently (but thoroughly) fold through remaining egg whites, and any additions you'd like to the batter (such as chopped nuts).
- 5Place batter into greased loaf tin and bake for 40-50 mins, or until a skewer inserted in the centre comes out clean.
Notes
- Try for a seriously satisfying breakfast or lunch. - Try topping it with smashed avocado, poached eggs, a pinch of chilli flakes and sea salt. You can also enjoy it as a snack, toasted and topped with hummus, tomato or cucumber. - Store the loaf in an airtight container in the fridge for up to a week, or wrap well and store it in the freezer for a few months.
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