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Multi-purpose Paleo Carrot and Thyme mini loaves

Paleo bread, Paleo bread recipe, Keto bread, Ketogenic diet recipes, Paleo recipes, gluten free bread, Paleo Crust, grain free bread,

Love bread but find it doesn’t love you back? Oh the heartbreak of unrequited love hey?  Well get ready to fall in love all over again as these multi-purpose Paleo carrot and thyme mini loaves. No bloat belly here.

Made from just carrots, seeds and eggs it’s simple, nutritious goodness the way it should be. They’re also keto approved and low starch so more suitable for those with autoimmune conditions like me. I hope you enjoy them.

Whether you smother in lashings of creamy avocado, some raw butter or simply dip in olive oil and balsamic vinegar, they’re a great low carb snack to keep you energised until dinner.

Makes 4 Paleo carrot and thyme mini loaves

Ingredients

  • 4 carrots
  • 60g flaxseeds (blitzed)
  • 50g pumpkin seeds
  • 40g sunflower seeds
  • 3 tablespoons olive oil
  • 2 eggs
  • 2 heaped tablespoons of chopped fresh thyme
  • Good pinch pink himalayan salt
To serve
  • Drizzle of toasted sesame oil
  • Sprigs of fresh thyme

Method

Preheat the oven to 190C (fan assisted). Grease each mini baking tray (8 x 4 x 4cm) with a little oil to prevent sticking.

Peel and remove the tops from the carrots. Chop into chunks and blitz in a food processor until it resembles a rice consistency.

Whisk the eggs with a fork. Mix the blitzed carrots, flaxseed meal, pumpkin seeds, sunflower seeds, olive oil, eggs, salt and fresh thyme together in a bowl.

Spoon the mixture into the mini loaf pans and bake in the oven for about 40 – 45 minutes until you can insert and remove a skewer without any crumbs sticking. Allow to cool and remove from the tins. Top with a drizzle of toasted sesame oil and fresh thyme.

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