In the modern world, bread is such a staple of hundreds of meals and snacks that it’s difficult for the majority of people to even imagine a diet without it.
It’s a simple, affordable and adaptable food that human beings have been devouring ever since the grain and agricultural boom of the Neolithic Revolution.
In fact, bread is so popular in our culture that it is has developed a number of positive idioms and proverbs throughout English-speaking countries.
For example, the phrase breaking bread simply means to eat a meal; breadwinner means to earn enough money to eat; and dough and bread is popular slang for money.
Because of this sort of cultural indoctrination, bread is easily one of the toughest foods to shake off when moving to the Paleo Diet…but it doesn’t have to be.
There are much healthier ways to get the convenience and tastiness of bread while avoiding non-Paleo grains, which contain high carbohydrates, gluten, lectins and phytates.
One of these is an easy Paleo bread that, among more common Paleo ingredients like grass fed butter and free range eggs, also employs the healthfulness of courgettes and herbs.
Courgettes aren’t the most popular of culinary vegetables, but they should be. Jam-packed with vitamins and nutrients like vitamin C, vitamin E, potassium, folic acid, copper, manganese, magnesium, phosphorus, these summer squashes play a large role in promoting cardiovascular health and preventing colon and lung cancer.
Next are the herbs. The herbs used in this bread are thyme and rosemary, and both of them are rich in minerals and vitamins that are essential to human health.
Thyme contains vitamin C, calcium, manganese, magnesium, selenium, iron and potassium, which aids the immune system and , as well as blood pressure and red blood cell formation; while rosemary’s source of anti-inflammatory compounds and antioxidants promote neurological, eye and brain health, and helps towards preventing indigestion and several forms of cancer.
All these ingredients work together to form an herby loaf that is both healthy and convenient—making this Paleo recipe truly one of the “greatest things since sliced bread.”
- 6 free range eggs
- 1 large grated courgette (zucchini)
- 1 tbsp of fresh thyme
- 1 tbsp of fresh rosemary chopped
- 1/2 tsp of either garlic powder or 1 garlic clove
- 1 tsp Baking powder
- 170g of
- 1/2 tsp
- 110g melted grass fed butter
- For the topping drizzle olive oil and sprinkle a mix of the thyme and rosemary then a pinch of crunchy salt. This gives it a lovely focaccia style crust on top!
- Mix all the wet ingredients together, then in a separate bowl mix the dry. Mix the wet into the dry with a mixer or wooden spoon. Pour into a 1.5lb loaf tin or mini loaf tins. Sprinkle for the crunchy top and bake at 175c for 45-55 mins (check with a skewer that it is cooked through).
Wait to cool and serve with butter and bacon Jam! recipe for Bacon Jam will be coming soon.