Superhero Paleo Bread
My Paleo bread recipe meets my three requirements of a recipe. It tastes brilliant, it is very healthy AND simple. It is so simple that my nine year old son can easily make it. He hasn't of course eaten it yet but that is a whole other blog post!
I haven't, however, given up on him eating this particular recipe because it is perfect for school children as well as adults. The eggs and the seeds provide protein and the range of seeds also provide a whole range of other nutrients including calcium, magnesium, B vitamins, vitamin E and selenium. This makes it especially good for bone function. The loaf also has a high level of healthy fats making it a perfect breakfast for brain function and for keeping you feeling full until lunchtime.
It is also my sort of cooking as you really do just throw everything in and it can't go wrong. I prefer it made with Kerrygold Butter as it is grass-fed (and tastes brilliant) but if you can't tolerate any dairy at all it also works perfectly with any of the fats listed below. It works with any fresh or dried herbs that you have to hand but I tend to make it with fresh rosemary because it is the one herb that I have in my garden that always survives whatever the Scottish weather has thrown at it!
My only tip with this recipe is not to put in too many pumpkin seeds as it then looks slightly green. However, if this happens you just tell your child it is called Hulk Bread instead...
Serves 8. Prep 10 minutes. Cooks in 55 minutes
200g of ground golden flaxseeds.
75 g of any other seeds i.e pumpkin, sunflower, etc.
25g of chia seeds
40g of melted butter (or melted ghee, coconut oil or butter)
1 teaspoon of gluten free baking powder
1 teaspoon of salt
2 teaspoons of fresh rosemary
125 ml of water.
1. Preheat the oven to 200 degrees celcius/Gas Mark 6.
2. Line a loaf tin with baking paper.
3. Whisk the eggs, then add the oil of your choice.
4. In a separate bowl mix all the other ingredients together.
5. Thoroughly mix the two bowls together.
6. Pour the batter into a loaf tin, then bake in the oven for approximately 55 minutes until fully cooked.