Pepita & Coconut Paleo Bread

by | May 31, 2016 | 6 comments

Recipe adapted from Nicole Evan's Paleo Bread.

Yields1 ServingDifficultyBeginner
 4 tbsp psyllium husks
 4 tbsp coconut oil
 1 cup pepitas
 1 cup coconut flour, sifted
 1 tbsp apple cider vinegar
 1 tsp bicarb soda
 8 organic, free-range eggs, beaten
1

Preheat the oven to 180C. Grease and line a loaf tin.

2

Place the pepitas in a food processor or thermomix bowl and blitz until it becomes a flour/ meal.

3

Place all dry ingredients in with the pepitas and blend again until well combined.

4

Add the wet ingredients into the dry inrgedients and combine, scrape down the sides if needed. Keep blending until completely mixed through.

5

It should look like a thick sticky batter. Scoop or pour the mixture into you prepared tin and spread it out evenly. Sprinkle with a few extra pepita seeds for decoration and press them into the bread so they stick.

6

Bake for 45-50 minutes or until the skewer comes out clean.

7

When ready remove from the oven and allow to cool. Then serve with your desired topping. We used cashew cheese and a bit of pesto on top! Delicious! Its also fantastic toasted and spread with butter and avocado on top.

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Ingredients

 4 tbsp psyllium husks
 4 tbsp coconut oil
 1 cup pepitas
 1 cup coconut flour, sifted
 1 tbsp apple cider vinegar
 1 tsp bicarb soda
 8 organic, free-range eggs, beaten

Directions

1

Preheat the oven to 180C. Grease and line a loaf tin.

2

Place the pepitas in a food processor or thermomix bowl and blitz until it becomes a flour/ meal.

3

Place all dry ingredients in with the pepitas and blend again until well combined.

4

Add the wet ingredients into the dry inrgedients and combine, scrape down the sides if needed. Keep blending until completely mixed through.

5

It should look like a thick sticky batter. Scoop or pour the mixture into you prepared tin and spread it out evenly. Sprinkle with a few extra pepita seeds for decoration and press them into the bread so they stick.

6

Bake for 45-50 minutes or until the skewer comes out clean.

7

When ready remove from the oven and allow to cool. Then serve with your desired topping. We used cashew cheese and a bit of pesto on top! Delicious! Its also fantastic toasted and spread with butter and avocado on top.

Pepita & Coconut Paleo Bread
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6 Comments

  1. Bronte

    Just made this then.. loved it with avocado and salmon on top ? Super easy. Thank you

    Reply
  2. Susie

    Are you able to give a break down of the nutrition facts please?
    Especially the carbs. Thanks

    Reply
    • Kerry White

      Hi Susie,
      We don’t include nutrition information as we tend to look at food holistically, rather than mechanistically. All of our recipes contain real food, that will help to provide your body with the nutrients it needs. I hope this helps 🙂
      Kerry

      Reply
  3. Katherine Jamieson

    Is this recipe Gluten Free?
    Thanks 🙂

    Reply
    • Jordan Pie

      Hi Katherine, it sure is 🙂

      Reply
  4. lizlock

    I just made this bread and it’s delicious. So easy to make too. Really glad I tried it as I will make it regularly now.

    Reply

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