Best Breakfast Bread
You will love this easy gluten and grain free paleo breakfast bread.
Best Breakfast Bread
Whether you are removing processed and refined ingredients from your diet, or looking to reduce your gluten and grain intake, learning how to make a delicious and easy gluten and grain free bread can be a game changer.
I believe you should always still enjoy your favourite recipes like scrambled eggs on toast or a breakfast bruschetta. Looking after your health is never about going without, it is about finding healthier sustainable options that keep you feeling fuller for longer, whilst releasing body fat, increasing your energy and being in a great mood!
For hundreds more delicious healthy recipes, get started with my Daily With Luke Program and get delicious easy meal plans and shopping list, along with mindset coaching, a inspiring articles, daily 10 minute moves and so much more. Find out more information here.
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Makes 1 Medium Loaf
- Ingredients
6 free-range eggs
300g zucchini, grated (2-3 zucchinis)
1 cup arrowroot or tapioca flour (130g)
2 cups hazelnut or almond flour (200g)
1/2 cup chia seeds (60g)
1 teaspoon baking powder
1/2 teaspoon sea salt
2 teaspoons apple cider vinegar
2 tablespoons sesame seeds
1/4 cup chopped olives (optional) - Method
Preheat the oven to 160C and line a 22 cm loaf tin with baking paper.
Combine the arrowroot or tapioca flour, hazelnut or almond meal, chia seeds, baking powder and salt in a large mixing bowl.
In a separate bowl, lightly whisk the eggs and stir in the apple cider vinegar and grated zucchini. Combine the wet and dry ingredients and mix everything together with a spoon to form a thick and slightly wet dough, this is when you add the olives if using. Pour the dough into the loaf tin and sprinkle with the sesame seeds.
Bake for 1 hour, or until golden on top. To test, press down gently on the top of the loaf - if it holds its shape, its ready. To store, cover in plastic cling wrap or keep in an airtight container for up to 5 days.
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