Gluten Free Veggie Paleo Bread

Name: Gluten Free Veggie Paleo Bread
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12
Ingredients: 1 1/2 cup almond meal; 3/4 cups arrowroot flour; 1/2 teaspoon sea salt; 1/2 teaspoon bicarbonate of soda; 5 egg; 1 1/2 teaspoon apple cider vinegar; 1 large (200g) zucchini, grated with extra moisture squeezed out; 1 large (200g) carrot, grated; 1/2 cup finely grated Parmesan cheese; 2 tablespoons pepitas

Rated 3.2 stars by 26 users

Servings

Prep Time

15 minutes

Cook Time

35 minutes

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Ingredients

1 1/2 cup almond meal
3/4 cups arrowroot flour
1/2 teaspoon sea salt
1/2 teaspoon bicarbonate of soda
5 egg
1 1/2 teaspoon apple cider vinegar
1 large (200g) zucchini, grated with extra moisture squeezed out
1 large (200g) carrot, grated
1/2 cup finely grated Parmesan cheese
2 tablespoons pepitas

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Directions

Preheat the oven to 180°C/355°F/Gas Mark 3 and line a standard loaf tin with baking paper.
In a large bowl, mix together the almond meal, arrowroot flour, salt and bicarbonate of soda.
In a separate bowl and using a fork, whisk the eggs lightly with the apple cider vinegar.
Squeeze as much excess liquid out of the zucchini and carrot as you can. Add to the eggs along with the cheese and whisk well.
Add the egg mix to the dry ingredients. Mix well to combine. Pour the dough into the prepared loaf tin and sprinkle with pepitas.
Bake for 40-45 minutes or until the top starts turning golden and a skewer comes out clean. Remove from the oven and transfer to a wire rack. Allow to cool for five minutes before slicing into 1.5cm thick slices.

Recipe Note

* This bread is quite dense so, depending on your oven, may require longer cooking time.

* This bread will last up to one week in the fridge. Look ahead and see how much Paleo Veggie Bread you will use this week and freeze remaining slices as per instructions below.

* Please keep in mind this nutrient-dense Paleo Veggie Bread will not rise like traditional loafs. We prefer to toast each slice of veggie bread before eating.

To freeze this loaf: cut into slices and freeze with a piece of baking paper between each slice and pop into zip lock bags.

Dairy-free option:Omit Parmesan cheese.

2 Comments

2 comments

Questions, swaps and tips from people who've made this.

Veronika larisova30 Apr 2024

The recipe doesn’t say how many eggs
I Quit SugarIQS team30 Apr 2024

Hey Veronika, we’re using 5 eggs in this recipe for that delicious texture! Sometimes it can be hard to spot on the ingredients list, but the eggs are the fifth dot point in the ingredients panel on the left. Enjoy! xx The IQS Team

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Gluten Free Veggie Paleo Bread

Gluten Free Veggie Paleo Bread

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