Paleo Bread
What to do when your dad brings you a big butternut squash and you are tired of making pumpkin soup? I know I said butternut squash and pumpkin in the same sentence and there's a difference between pumpkin and butternut squash but we all call them pumpkins in Spain...I mean, they kind of taste exactly the same (some pumpkin experts out there, am I wrong?). Well, no offense to all the pumpkin soup lovers, it's really comforting and so perfect for those cold winter days but when I have A LOT of pumpkin can't help but try some kitchen experiments...and this is how this Paleo Bread came to life!
I thought it was a good opportunity to make a rather savory recipe for the blog and keep my sweet tooth under control. Truth is I never made paleo bread before but after doing a little research with the help of my sister (which is the best assistant ever!) to know what kind of ingredients are allowed in the Paleo diet I can finally share with you my first ever paleo bread, inspired by the one served at Flax & Kale; one of my favorite flexitarian restaurants in the city (and one that is very popular on Instagram).
This bread is really tasty, so perfect to prepare an avo toast topped with chili flakes, sprouted greens and hemp seeds, or to enjoy with any of your favorite spreads; it goes well with coconut butter, tahini, etc. But my favorite spread to go with this bread is my homemade sun-dried tomato paté, so yummy!
I ate the last lice this morning simply toasted cuase it's super tasty au naturel, hihgly recommend you to toast it because the almond flour used in this bread releases all its delicious nutty aroma.
I'm planning on doing a vegan version of this recipe in the near future, so stay tuned!
(makes 1 loaf)
Ingredients
350 g/12.3 oz almond flour.
200 g/7 oz grated pumpkin.
250 g/8.8 oz grated zucchini.
80 ml/1/3 cup coconut oil.
4 free-range eggs.
2 sun-dried tomato, finely chopped.
1 tablespoon chia seeds.
1 1/2 teaspoon apple cider vinegar.
1/2 teaspoon baking soda.
1/2 teaspoon pink Himalayan salt.
1 tablespoon dried basil leaves.
Optional add-ins:
1 teaspoon garlic powder.
1/2 teaspoon turmeric.
Topping:
Pumpkin seeds, to sprinkle on top.
Directions
Preheat oven to 170 º C (338 ºF), lightly grease an 11 cm wide x 25 cm long loaf tin (4.3-in x 9.8-in) with coconut oil (or nonstick cooking spray) and line the bottom and sides with parchment paper.
I recommend to remove the excess moisture of the grated pumpkin and zucchini using a fine mesh strainer, it doesn't have to be extra drained but simply press down the grated fresh a little bit.
Combine the pumpkin, zucchini, coconut oil, eggs and apple cider vinegar in a medium mixing bowl.
In a separate bowl stir together the almond flour, chia seeds, baking soda, salt, and basil, using a wire whisk. Also add the optional add-ins.
Add the wet mixture into the dry mixture and finally fold in the chopped sundried tomatoes.
Let the batter rest for 10-15 minutes and then pour into the prepared loaf tin.
Sprinkle the top with the pumpkin seeds and bake for 90 minutes or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 30-45 minutes approximately.
Cool completely on a wire rack and serve au natural or with smashes avocado, chili flakes, hemp seeds and sprouted greens. Goes really well with any nut butter or vegetable spread (like sun-dried tomato paté).
Store in an airtight container at room temperature or refrigerated. Remember it tastes wonderfully good when toasted!
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