Pumpkin Paleo Bread

So many people suffer from gluten sensitivities, and we could all do with cutting back a little on our grain consumption. This is the perfect replacement to bread- It is health and weight loss promoting, grain free, high in protein and healthy fats, and best of all, incredibly easy to whip up! I love to toaste mine and serve with almond butter :) Screen Shot 2014-09-03 at 1.13.18 PM


• 2 ½ cups blanched almond meal
• ½ cup LSA mix
• 4 organic eggs
• ¼ cup macadamia or coconut oil
• 1tsp aluminium free baking powder
• 1 tbsp unfiltered apple cider vinegar
• 1 tbsp rice malt syrup, raw honey or pure maple syrup
• pinch Himalayan salt
• pinch nutmeg and/or cinnamon
• 2 cups grated pumpkin
• 1 tbsp pumpkin seeds and/or sesame seeds


1. Combine wet ingredients in a bowl. Add dry ingredients and mix well.

2. Grease or line a loaf tin with baking paper. Pour in batter and press down smoothly. Sprinkle over seeds. Bake at 160- 170 degrees for 1 to 1.5 hours- check after 1 hour with a skewer and continue cooking until it comes out clean.

Serving Suggestion:

This is great with either savoury or sweet toppings such as nut butters, homemade jam, honey and tahini, avocado or organic butter. Also a perfect accompaniment to a hearty soup or a cooked breaky. Can be sliced and frozen, ready to toast and serve at a moments notice.

Tip: Add an extra tablespoon of sweetener, extra spice and ¼ cup of your favourite dried fruit such as sultanas, dates or figs to turn it into a sweet bread.


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