Lets face it.. kids love bread! Am I right? It does not matter how many years we have eaten Gluten Free, how much I try and limit grains from our diet, or how many food education lessons I do with her explaining that its not as nutritious as veggies & protein… my little Savanna babe can sniff out a carb from a mile away, and you know what? I’m learning to be OK with it! Why, you ask? Because, I’ve worked out ways to get the MOST out of ‘Bread’.
I don’t always bake Paleo bread for my family. Sometimes we go to our local sourdough bakery and buy a good quality gluten free sourdough, I ensure its free of all things nasty by getting to know the ingredients and chatting to the baker. Or, I might pick up a loaf of organic gluten free bread from our local organic supermarket. I know the ingredients lists off the top of my head, I know the ones that have hydrogenated oils, I know the ones that contain yeast and I know the ones that I’m happy to feed my family. BUT gluten free breads need to be toasted or else they are dense and taste like cardboard.. so they are not entirely lunchbox friendly. Paleo breads often contain nuts so that eliminates most recipes too. I was looking for a recipe that was not only soft and nut free but that which also packed a huge nutritional punch.
I’ve been finding it really difficult to find good quality wild caught seafood in our area and I have been starting to become conscious of the lack of fatty fish in my kids diet and therefore Omega 3’s. Sure we eat a lot of Flax and Chia but I believe in getting our nutrients from a variety of different sources. So I started experimenting with sardines. These little guys pack a powerful punch, Sardines are one of the highest sources of essential omega-3 fatty acids on the planet.
So, why not combine the food I want my kids to eat with the food my kids want to eat? I was totally skeptical whilst baking this and didn’t think I could pull it off..but you know what? It worked and the kids love it!!
- 6 eggs
- 106g can Sardines in Olive oil
- 2 tbs ghee or softened butter
- 3/4 cup tapioca flour
- 1/4 cup psyllium husk
- 1/2 tsp salt
- 2 tsp mixed dried herbs
- 1 tbsp chia seeds
- 1/2 tsp baking soda
- 1/2 tsp raw apple cidar vinegar
- Mix eggs, sardines (with oil) and ghee in a food processor until combined.
- Add dry ingredients and acv and mix until combined
- Pour into a lined / greased bread tin
- Bake 180 degrees Celsius for 30-35 mins or until cooked through
- leave it to sit covered for 30 mins before removing from tin and slicing.
- Top it with avocado, tomato or your fav savoury toppings
Enjoy with Love & gratitude