I haven’t really eaten bread for a long time and don’t tend to miss it much at all… except when I’m at work and someone is making a ham, cheese and tomato toastie in the lunch room. The smell is just amazing!
So I embarked on a mission to find a grain-free, paleo bread recipe that I like – so often I find them too much like a cake and not really like a bread.
Well, it’s taken a long time to perfect something I like, trying many different flour combinations, oil combinations, flavours and so on. But I’ve finally got something I’m happy with! I hope you like it too!
I love making the bread with steamed pureed pumpkin (as listed in the recipe) as it gives a lovely flavour, but if you just want a quick and easy version, just substitute it with 1/2 cup of your favourite nut milk.
Time: 90 min
Other info: GF, DF, Vg, SF, Paleo
- 400g Steamed or roasted pumpkin, pureed (you can use ½ cup Almond milk here if you don’t have pumpkin but the pumpkin gives a great flavour)
- 1.5 cup Almond Meal
- 1.5 cup Buckwheat flour (I’ve been buying this from the health-food store but have recently just come across it at my local Indian Grocery store as well)
- 4 eggs
- 50g Coconut Oil
- pinch salt
- [2 tsp. Bicarb soda + 2 tsp Cream of Tartar] OR [3 tsp Baking Powder]
- Preheat oven to 160degC
- Blend pumpkin (or almond milk), eggs, oil and salt in food processor until smooth.
- Add flours and baking powder and whiz again until smooth.
- *If adding flavours/spices then transfer batter to a bowl and stir these through here. See below for flavour ideas*
- Pour batter into a loaf tin lined with parchment paper and bake for 60-70min or until a skewer comes out clean.
- Allow to cool for 1 hour before using a sharp knife to slice and serve.
- Store in an airtight container in the fridge. Slice and freeze if necessary.
* Flavour Additions:
- Use Olive Oil instead of Coconut Oil and stir through come chopped olives, sun-dried tomato and Feta. Absolutely divine topped with hommus or capsicum dip!
- Add some herbs and spices like rosemary, thyme, basil, pepper, even cumin, coriander, sumac for some interesting flavour variations.
- For a sweet version, stir through 2 tsp cinnamon, 1 tsp allspice, 1 tsp nutmeg, 1-2 tbsp honey and your favourite chopped, dried fruit (my favourites would be dried apricot, dried figs and dried apple)! Separate into a muffin tray to make individual portions if you like
- For Chocolate bread/muffins. Add 1/2 cup raw cacao or cocoa powder, 3-4 tbsp honey and even some dark choc-chips!
Macronutrients Per Serve (Using Pumpkin):
|Amount Per Serving|
|% Daily Value *|
|Total Fat 10 g||16 %|
|Saturated Fat 4 g||18 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 53 mg||18 %|
|Sodium 199 mg||8%|
|Potassium 167 mg||5 %|
|Total Carbohydrate 10 g||3 %|
|Dietary Fiber 4 g||14 %|
|Sugars 1 g|
|Protein 6 g||12 %|
|Vitamin A||63 %|
|Vitamin C||4 %|