Paleo Low-Carb Loaf

Just to be clear, this bread IS NOT like your squidgy loaf of Hovis, but it’s not supposed to be. There is no denying the taste of a proper loaf of bread. It is incomparable to a loaf like this HOWEVER if you are somebody that struggles with carbs in that your blood sugars dance like a rollercoaster or you have hormone dysregulation that is triggered by metabolic inflexibility i.e. PCOS, then this bread will quickly become your best friend. I discovered this recipe when I started to use a Thermomix and realised how easy it is for anybody with a blender to make (you don’t need a Thermomix but you do need a blender that’s capable of grinding nuts e.g. something a bit stronger than a Nutribullet for instance).

INGREDIENTS

• 70g extra virgin olive oil plus extra to grease

• 80g macadamia nuts

• 150g almond meal 

• 1 tbsp black sesame seeds 

• 1 tbsp flaxseeds (linseeds)

• 1 tbsp chia seeds 

• 1 tsp bicarbonate of soda 

• 25g coconut flour 

• 6 eggs 

• 1 tbsp honey 

• 1 tbsp apple cider vinegar 

• ¼ tsp sea salt 

• pumpkin seeds

METHOD

Preheat oven to 160°C. Grease a loaf tin (20 x 10.5 x 7.5 cm), then line with baking paper, leaving a 2 cm overhang and set aside.

• Place macadamia into blender and mill until ground

• Add all remaining ingredients, except pumpkin seeds, and blend again until fully combined. Transfer into prepared tin, sprinkle with pumpkin seeds and bake for 45-50 minutes (160°C) or until a wooden skewer inserted into the centre of the loaf comes out clean.

• Leave bread to cool in tin for 10 minutes, then using overhanging baking paper, remove bread from tin and transfer onto a wire rack to cool completely before serving.

COOKS NOTES

Store in an airtight container in the fridge for up to a week or slice and store in the freezer for up to 3 months.

This bread is delicious served with soup, as part of a ploughman’s platter, alongside a salad, or toasted as the base of an open sandwich.