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Gluten free breakfast bread

This nourishing bread is low carb and grain free. I like to enjoy toasted with goat's cheese and extra virgin oil. Simply delicious!


Prep time: 10 minutes


1 carrot, grated

1 zucchini (courgette), grated

1 cup of grated sweet potato

1⁄2 cup of coconut milk

2 tablespoons of coconut oil

3 eggs, whisked

2 cups of almond flour

1 teaspoon of baking powder

Pinch of cumin

Pinch of salt

Pumpkin seeds, to sprinkle on top

Goat’s feta cheese and salad leaves, to serve

Cook time: 30 minutes


Pre-heat the oven to 180°C (355°F) and line a loaf tin with baking paper.

Add the carrot, zucchini and sweet potato to a muslin cloth and squeeze out as much water as possible, then place in a large bowl. Add the eggs, milk and coconut oil and mix well.

Add the rest of the dry ingredients and mix well. Pour it into the loaf tin and sprinkle pumpkin seeds on the top. Bake for 30 minutes or until an inserted knife comes out clean. Serve with goat’s feta and salad leaves.


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