Grain Free LSA Paleo Loaf

01 February 2016

Who doesn’t love bread right?! Bread is definitely one of the hardest things to keep away from. Yes we know normal bread is refined and full of nasties we don’t want to be ingesting. That sluggish feeling after eating a lot of bread is never fun, but neither is having to stay away from bread altogether! So here is a recipe for all you bread lovers out there (myself included). This loaf is so delicious and full of flavour! I enjoy making this every so often and it keeps beautifully in the fridge for a full week. I like to enjoy this loaf toasted, topped with scrambled eggs or generously spread with some macadamia nut butter and freshly cut strawberries. You can also use this fabulously healthy loaf to make work or school lunch sandwiches. Low GI, rich in healthy fats, low in carbs and bursting with flavour, this is the perfect healthy response to traditional bread


Serves 6-8 | Ready in 50 mins

1 ½ cups blanched almond flour

¾ cup arrowroot powder

¼ cup golden flaxmeal

½ tsp, pink sea salt

½ tsp. baking soda

¼ tsp, cinnamon

¼ tsp, ground cloves

4 large eggs

1 tsp, raw honey / xylitol

1 tsp. apple cider vinegar

¼ cup walnuts, coarsely chopped

¼ cup hazelnuts, coarsely chopped

½ cup pistachios, coarsely chopped

¼ cup pumpkin seeds

¼ cup sunflower seeds

¼ cup sesame seeds


Step 1:

In a medium bowl, combine almond flour, arrowroot, spices, flax meal, salt and baking soda

Step 2:

In a larger bowl, blend eggs 3-5 minutes until frothy

Step 3:

Stir agave/xylitol and vinegar into eggs

Mix dry ingredients into wet, then add nuts and seeds

Step 4:

Transfer batter into a well-greased loaf pan (I like to use coconut oil spray to grease) Bake at 180°C for 30-35 minutes, until a toothpick inserted into centre of loaf comes out clean

Step 5:

Cool and serve

Storage: After baking, allow to sit on the counter overnight to cool, then wrap it in a paper towel, put it into a zip lock plastic bag and refrigerate. Keeps for 1 week.


Yours in Health Always,



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