An any-time-of-day, on the go delight that’s great for kids or grown-ups alike! Perfect for lunchboxes, picnics, or as a side dish to accompany your main meals – have the bread without the guilt 😉
This idea popped into my head because I was tempted to make my almond crust quiche but then thought I’d try a ‘bread’ with veggies instead. I had carrots and broccoli so it made sense to chuck these in the recipe. I tend to use tenderstem broccoli because my kids love it, so this recipe uses it – stalks and all – although you an use florets too.
Bread cravings do sometimes hit, and although I have numerous muffin recipes, I wanted something savoury. Granted, this isn’t ever going to compare with a store bought loaf of bread but quite frankly, it’s better! I managed to get this done from concept to experimentation to ready to eat in under half an hour. So you can easily whip up a batch in no time. I made muffins because my loaf pan needs replacing, but double the quantities and you can make yourself a loaf. Of course, the cooking time would need to be adjusted as well.
Recipe for Paleo Carrot and Broccoli Savoury Bread/Muffins
Yield: 6 muffins
Prep time: 5 minutes
Cooking time: 10-15 minutes
Note : double the quantities and adjust oven times for a loaf
What you need
1/3 cup almond flour
1 medium carrot, grated
1/3 cup finely chopped broccoli
3 large eggs
2 tblspns melted butter
2 tblspns nutritional yeast (optional)
1.5tspn baking powder
1/2 tspn dried origanum (optional)
Pinch of salt
What you need to do
1. Preheat oven to 180°C. Line a muffin tray with cases.
2. Add all ingredients into a mixing bowl, and combine well.
3. Scoop into cases (I use an ice cream scoop to get even sizes), and bake for 10-15 minutes (this depends on your oven).
4. Remove from oven, allow to cool, and done!
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