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Pepita & Coconut Paleo Bread

Yields1 Serving

Recipe adapted from Nicole Evan's Paleo Bread.

 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
 a pinch of Changing Habits Seaweed Salt

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


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


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


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


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.


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


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.