top of page


Updated: Aug 22, 2018

This delicious #paleo #glutenfree #dairyfree loaf is so incredibly tasty, easy to make and more-ish you wont be able to stop after one slice i can guarantee. You can also experiment and add whatever ingredients you fancy into it, pretty much any vegetable works. You could try substituting one carrot for grated courgette too, and add red peppers, olives or tomatoes or even smoked salmon. Its full of #nutritious #wholefood goodness and perfect for any intolerances or elimination diets, plus its #highprotein so each slice is super filling and satiating, so much better than eating bread. So what are you waiting for? Lets get creative and get #baking!


COOKING TIME: 40 minutes



10 organic free range eggs 40g ground flaxseed 1 tsp. baking powder

40g coconut or buckwheat flour

1 tbsp. dried onion flakes or onion powder

1 tsp. garlic powder

1 tsp. dried basil (or fresh) 1 tsp. rosemary

bunch of parsley chopped 2 medium carrots, grated

handful of mushrooms, chopped

handful of spinach, chopped

1 tbsp. pumpkin seeds 1 tbsp. sesame seeds

Salt and pepper


  • Preheat the oven to 180°C/350°F/gas mark 4.

  • Line a large loaf tin with baking paper & grease with a little coconut oil.

  • In a food processor beat the eggs until fluffy (around 2 minutes).

  • Add the flaxseeds, coconut or buckwheat flour, baking powder, onion flakes or powder, garlic, basil, rosemary, parsley and seasoning.

  • Mix again until the ingredients are thoroughly combined.

  • Transfer into a mixing bowl and stir in the grated carrot, chopped mushroom & spinach and seeds (keep some seeds aside for the topping).

  • Transfer the mixture into the prepared loaf tin and sprinkle with a few extra seeds.

  • Place in the oven for 40 minutes or until golden brown on top. Insert a skewer in the middle to check it’s cooked through – it should come out dry.

Let me tell you, this tin didnt stay this full for long! #delicious



bottom of page