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!

By Natalie Brady
  • 20 mins preparation
  • 50 mins cooking
  • Makes 1
  • Print
For recipes, tips and inspiration from Natalie, visit


  • 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


  • 1
    Preheat oven to 170°C. Grind nuts/seeds in a food processor until finely ground.
  • 2
    Add raw vegetables, egg yolks, oil and salt and mix until veg/fruit is finely ground and mixture is like a thick batter.
  • 3
    In a separate bowl whip the egg whites with an electric mixer.
  • 4
    Add 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).
  • 5
    Place batter into greased loaf tin and bake for 40-50 mins, or until a skewer inserted in the centre comes out clean.


  • 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.