Breakfast Bread

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Such a delicious easy to make bread that is very handy to have ready sliced, in the freezer so you can grab and toast. Top with sauerkraut, beet relish, avocado, cherry tomatoes, nut butter, ghee, homemade aioli, chicken liver pate and so on!

Breakfast Bread

Gluten, dairy, sugar, grain free.
Adapted from Deanne Landers Holistic Nutrition Breakfast Bread Recipe.
Prep Time 15 mins
Cook Time 1 hr 15 mins
Servings 1 loaf

Ingredients
  

  • 5 eggs free range or organic
  • 300 g zucchini (2-3) or use carrot or a mixture! grated and drained (in a tea towel or sieve)
  • 1 cup tapioca or arrowroot flour
  • 2 cup almond meal or hazelnut flour
  • ½ cup chia seeds
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 2 tsp apple cider vinegar
  • 1 tbsp sesame seeds

Instructions
 

  • Preheat the oven to 160C and line a 22 cm loaf tin with baking paper.
  • In a large mixing bowl, lightly whisk the eggs and stir in the apple cider vinegar and grated/drained zucchini or carrot.
  • Add all the rest of the ingredients and mix together to make a thick batter.
  • Pour the batter into the loaf tin and sprinkle with the sesame seeds.
  • Bake for 1 hour 15 mins or until golden on top. To test, press down gently on the top of the loaf – if it holds its shape, its ready.
  • Allow to cool before slicing then freeze so you can toast slices as needed.

Notes

DELICIOUS TOPPINGS – sauerkraut, beet relish, avocado, cherry tomatoes, nut 
butter, ghee, homemade aioli, chicken liver pate etc…