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Recipes | 28 by Sam Wood
founder, IQS
 

Savoury Cravings Sorted! Try my Favourite Gluten Free Veggie Paleo Bread

Paleo Veggie Bread
Photo by: Amanda Davenport
  • 12 servings
  • Prep - 15 mins
    Cooking - 35 mins
  • Total - 50 mins
Paleo Veggie Bread
Photo by: Amanda Davenport

This Paleo Veggie Bread is one of our most popular recipes! It is gluten-free and makes for a seriously satisfying breakfast or lunch.  

Servings: 12
Preparation: 15 mins
Cooking: 35 mins

Ingredients

  • 1 1/2 cup almond meal.
  • 3/4 cups arrowroot flour.
  • 1/2 teaspoon sea salt.
  • 1/2 teaspoon bicarbonate of soda.
  • 5 eggs.
  • 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.

Directions

1. Preheat the oven to 180°C/355°F/Gas Mark 3 and line a standard loaf tin with baking paper.

2. In a large bowl, mix together the almond meal, arrowroot flour, salt and bicarbonate of soda.

3. In a separate bowl and using a fork, whisk the eggs lightly with the apple cider vinegar.

4. 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.

5. Add the egg mix to the dry ingredients. Mix well to combine. Pour the dough into the prepared loaf tin and sprinkle with pepitas.

6. 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.



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.

Let me be the personal trainer in your pocket!

G’day, Sam Wood here! Join me every day for a different 28 minute workout. My dynamic workouts are suitable for all fitness levels and designed to get results fast.

Join me in the kitchen with a delicious eating plan every week created by our 28 nutrition team with recipes and shopping list at the touch of a button. Did you know we’re also the only online program with the I Quit Sugar Recommended Tick?

Let me show you how to get your mind right, with my mindfulness & motivation experts who will ensure that you de-stress, sleep better, focus and stay motivated.

As a member of the 28 family you are never alone. You will be supported every step of the way by me, my crew and thousands of 28ers just like you.

Click through to find out why 28 works and how it can work for you! www.28bysamwood.com

This Paleo Veggie Bread is one of our most popular recipes! It is gluten-free and makes for a seriously satisfying breakfast or lunch.

Ingredients

  • 1 1/2 cup almond meal.
  • 3/4 cups arrowroot flour.
  • 1/2 teaspoon sea salt.
  • 1/2 teaspoon bicarbonate of soda.
  • 5 eggs.
  • 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.

Directions

1. Preheat the oven to 180°C/355°F/Gas Mark 3 and line a standard loaf tin with baking paper.

2. In a large bowl, mix together the almond meal, arrowroot flour, salt and bicarbonate of soda.

3. In a separate bowl and using a fork, whisk the eggs lightly with the apple cider vinegar.

4. 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.

5. Add the egg mix to the dry ingredients. Mix well to combine. Pour the dough into the prepared loaf tin and sprinkle with pepitas.

6. 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.

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.

Let me be the personal trainer in your pocket!

G’day, Sam Wood here! Join me every day for a different 28 minute workout. My dynamic workouts are suitable for all fitness levels and designed to get results fast.

Join me in the kitchen with a delicious eating plan every week created by our 28 nutrition team with recipes and shopping list at the touch of a button. Did you know we’re also the only online program with the I Quit Sugar Recommended Tick?

Let me show you how to get your mind right, with my mindfulness & motivation experts who will ensure that you de-stress, sleep better, focus and stay motivated.

As a member of the 28 family you are never alone. You will be supported every step of the way by me, my crew and thousands of 28ers just like you.

Click through to find out why 28 works and how it can work for you! www.28bysamwood.com