This Paleo bread is so satisfying and full of savoury protein. Perfect for snacking when you need something nutrient dense and filling in a pinch, or serve it as the main attraction in a hearty brekky. For a dairy-free alternative, use coconut oil instead of ghee or butter.
- 1/3 cup freshly ground Connect Foods Chia Seeds
- 1/4 cup Connect Foods Amaranth (uncooked)
- 8 eggs
- 1 garlic clove (or two depending on taste)
- 1/2 cup butter melted (or ghee or coconut oil)
- 1 cup carrot grated (you could also use sweet potato, beetroot or zucchini!)
- One large celery stick
- Handful fresh parsley
- 2 tsp. mustard seeds (optional)
- 1/4 cup hazelnut flour
- 1/2 tsp. bi-carb soda
- salt and pepper
- 1/4 cup mixed seeds (we used pumpkin and sesame)
Preheat oven to 180° C
First grind the chia seeds and amaranth, then set aside. Using freshly ground seeds and grains is the easiest way to make your own gluten-free flour at home, and make sure you use the freshest ingredients possible. (Which is one of our mottos here at Connect Foods!)
In a Vitamix-type blender / mix master, whip the eggs, garlic clove, and butter on high speed until light and fluffy (about 2 minutes) You can use grass fed butter, or you can use ghee or coconut oil to keep out dairy completely. I like to use a combo of all three for a complex flavour.
In a separate bowl, combine your fresh chia flour, amaranth flour, hazelnut flour, baking soda (bi-carb), salt & pepper. Stir until combined. Add this to the egg mixture and blend on medium for about 20 seconds.
Here's where you have a couple options:
OPTION ONE: If you'd like chunky bread, then use grated carrots and celery (or zucchini, etc) . In a large mixing bowl, add your blender batter into your veggie mixture along with your seeds. Chop parsley very finely and mix into the bread, as well as saving some flakes to sprinkle on top when you are done.
OPTION TWO: If you'd like smooth bread like what I made here, blend your celery and carrots with parsley in the blender (or food processor) and make into a mash.
Add in the veggie mix and stir until smooth. Grease a loaf pan with coconut oil on bottom and sides. Pour mixture into pan and sprinkle with your choice of nuts and seeds.
Bake for about 35-40 minutes or until the top becomes golden-brown. Allow to cool for 10 minutes before slicing.
Individual slices can be toasted in a dry frypan to heat them up, and serve with coconut oil, ghee, or butter.
*Connect Foods Organic products can be found at your nearest Woolworth's