I'm pleased to introduce Jo Hardig, the very talented author behind Paleo Crust, a food blog devoted to healthy low-carb & paleo lifestyle. Just like me, Jo started following a low-carb & paleo approach to help manage her autoimmune condition. I hope you all enjoy Jo's Mutli-Purpose Carrot & Thyme Mini Loaves!
Love bread but find it doesn’t love you back? Oh the heartbreak of unrequited love hey peeps? Well get ready to fall in love all over again as these multi seed mini carrot and thyme loafs are Keto and Paleo approved. No bloat belly here. Made from just carrots, almonds, seeds and eggs it’s simple, nutritious goodness the way it should be. They’re also low starch so suitable for those with autoimmune conditions like me. I hope you enjoy them.
Nutritional values (per mini loaf):
|of which Saturated||4.8||grams|
|Magnesium||183||mg (46% RDA)|
|Potassium||689||mg (35% EMR)|
Macronutrient ratio: Calories from net carbs (9%), protein (13%), fat (78%)
Ingredients (makes 4 mini loaves):
- Preheat the oven to 190 C/ 375 F (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.