GRAINY GRAIN-FREE TOAST BREAD
Paleo Grainy Bread
We have tried out a variety of grain-free recipes both crunchy ones with seeds like this one and also
ones made with ground up nuts that make a “plain” loaf. You can make this one less crunchy by
blending or chopping up your seeds. But if you really love something that more closely resembles
white bread or a non-grainy bread then this is not the recipe for you!
Also, we’ve not used any yeast or gums or other additives in this recipe. It’s very plain and simple.
You can use gums like xanthan and guar gum so as to get non-gluten containing flours to have the
shape, texture and taste more akin to those that do have gluten. Gluten is the glue in bread. We
haven’t tried doing that as I think there are a lot of questions over the use of gums in food and I
prefer to keep it simple. Plus we love the taste as it is. However, if you’re trying to convert someone
(or yourself!) to move away from standard toast you may want to check out some of the grain-free
options for sale commercially which use the gums (or experiment yourself!) if is not bread-like
enough for your tastes.
3.0 from 2 reviews
Grainy Grain-Free Toast Bread
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Prep time
15 mins
Cook time
45 mins
Total time
1 hour
Author: Dom’s Kitchen
Recipe type: Breakfast
Type of food: Paleo
Serves: Loaf
What you need:
Dry ingredients:
1 cup almond flour
1 Tbsp coconut flour
¼ cup flaxmeal (ground linseeds)
2 Tbsp chia seeds (white or black)
1 tsp salt
¾ tsp baking soda
1½ cups of seeds (whole or chopped). You can substitute ½ cup of seeds for nuts – cashew,
macadamia or almond nuts (in slivers or chopped finely).
(For the bread in this picture we used ½ cup pumpkin seeds, ½ cup sunflower seeds** and ½
cup sesame seeds all in their whole form.)
Wet ingredients:
5 eggs (large size)
1 Tbsp apple cider vinegar (ACV)
2 Tbsp coconut oil
Extras
Handful of nuts/seeds to sprinkle on the top.
What to do…
1. Assemble all your ingredients first :-).
2. Preheat the oven to 180 degrees celsius.
3. Place the first set of dry ingredients together in a large bowl and mix well.
4. Add the seeds (and/or nuts) to the dry ingredients and mix.
5. Whisk the wet ingredients together in a separate bowl.
6. Add the wet ingredients to the dry ingredients and mix well.
7. Promptly (don’t muck around as the ACV will start to react immediately with the baking soda)
pour into your baking tin (we used standard size loaf tin 20cm X 10cm). Note this is a wet mix
not a dough so it should be pour-able.
8. If you like, sprinkle some seeds and nuts on the top.***
9. Place immediately in pre-heated oven and cook for approximately 45 minutes or until a skewer
comes out clean. We use fan bake setting on our oven and check at 45 minutes. Unless you see
an obvious issue, don’t check before 40 minutes as you will interrupt the rising process.
10. Wait until it’s cooled to slice up. Slice on the thick side (i.e. toast slices). Best toasted with butter
smile emoticon.
Chef Dom’s Tips:
If you use sunflower seeds then the seeds may turn green after baking. This is due to a chemical
reaction with the baking soda. If want to avoid this then don’t use sunflower seeds – it doesn’t
affect the taste though.
For the seeds or nuts on top. Don’t go overboard as they can burn if you’re using a conventional
toaster. Can avoid by grilling bread in oven to toast or just use less and keep an eye on them when
toasting.
We slice our loaves up and then keep in the freezer (with baking paper between the slices – see
pictures). A loaf like this would last us 3-4 weeks or more because we’re not eating it regularly.
PALEO PORRIDGE – MINT CHOCOLATE
Mint Chocolate Paleo Porridge with Banana
Yes I know this probably sounds weird but believe me it tastes totally delicious!
*
I’ve set this out as a “recipe” for paleo porridge but as with so many of these types of meals you
really can mix and match and the amounts are very forgiving as to what suits your taste
preferences best. The thing to remember is that eggs and coconut help to bind the mixture as does
the banana which is also useful as masking the cauliflower flavour (being a sweetener). The eggs
and any protein powder are totally optional but we love to add to boost the protein content. I love
to eat it with the cauliflower a bit crunchy but totally get it that this is not to everyones liking. To be
safe suggest you blend up the cauliflower to a puree which will make it harder to notice.
If you’ve been following our blog a while you will know that we love to try to use whole foods like
pumpkin, sweet potato, cauliflower, carrots and squash as much as possible when recreating
traditional breakfast options.
Now, of course you can make mimic traditional cereal based breakfasts making granola type
mixtures with some super amazing tastes using predominantly nuts. However, I prefer to keep nuts
for snacking on or the occasional baked treat (made of nut flour) than to eat nuts by the spoonful in
my breakfast. For one thing there are potentially issues on the omega-6 front (don’t ask me for the
details as I’m not a nutritionist but if you google you’ll find plenty of info on this – start perhaps with
Marks Daily Apple or The Paleo Mom websites for good general advice).
Then on the other hand nut based breakfasts are a missed opportunity to be eating more
vegetables (and possibly moderate meat) so as to have the most nutrient dense meal.
Lastly nut based breakfasts tend toward the more stackable/higher sugar type meals and
preferably we want to avoid starting the day with sugar both for what it does to the body and for
setting up the taste buds for the day. Having said all of that we do have sweeter breakfasts
(pancakes or porridge with some nuts) a couple of times a week on average.
So here’s the recipe Paleo Porridge – Mint Chocolate flavour – give it a go and post a pic in the
comments or on our Facebook! Would love to know how you find it! Or try another option our totally
yum CocoNutty Paleo Porridge.
Mint Chocolate Paleo Porridge
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Prep time
5 mins
Cook time
5 mins
Total time
10 mins
Super delicious nutrient dense way to start off the morning this recipes uses cauliflower as the base
ingredient.
Author: Dom’s Kitchen
Recipe type: Breakfast
Type of food: Paleo
Serves: 2-4
What you need:
1 cup cauliflower, grated
¼ cup desiccated coconut
1 cup coconut cream or milk (cream will be thicker mixture and richer)
1 large banana
2 Tbsp chia seeds (preferably white – it will work without these but adds nice thickness to
texture)
2 large eggs, whisked
1 tsp vanilla extract – optional
1 tsp cinnamon – optional
Pinch of salt
Kids Good Stuff – Mint Chocolate Supplement
More water to add when cooking if required.
What to do…
1. Place grated cauliflower, coconut, banana and coconut milk in blender and blend until pureed.
2. Transfer to stove top and bring to simmer and add whisked eggs, vanilla, cinnamon and salt and
stir to combine so its a puree.
3. Add more water as required to get consistency you like. I usually add an extra ½ cup as it cooks.
4. Add any flavouring you prefer – like 1 scoop of Kids Good Stuff for mint choc flavour.
5. Serve and enjoy!
Chef Dom’s Tips:
Add nuts, berries, yoghurt anything you would like. We usually have it plain. Instead of Kids Good
Stuff you can use mint in hot water and use that as your water to add for the mint flavour and use 1
Tbsp cocoa or cacao powder for the chocolate)When I first started off giving this to Dom I did also
add a small amount of maple syrup to the top to increase the sweetness. Nowadays not necessary.
I’d say the trick definitely is in getting the cauliflower to a puree and then figuring out the best
flavours you or your kids love. And if they don’t go for this then give our Perfect Apple Cinnamon
Porridge a go which is more like traditional oatmeal. Good luck!
*Or at least it does if you’re not my sister. She was here yesterday when I made up a batch of this
stuff and according to her it tastes like cake batter. Apparently yummy cake batter but still cake
batter! So I guess you can’t please everyone… . But I’ve made so many variations of this and, while
for sure some have been better than others, they’ve all been great to my tasting and for Dom. But
if you’re a bit fussier and want something that is really very much like the taste of oatmeal porridge
then you’ll need to check out our Perfect Apple Cinnamon Paleo Porridge.
COCONUTTY PALEO PORRIDGE (WITH HIDDEN
CAULIFLOWER)
Paleo Porridge (with Cauliflower!)
This is something you might not have tried before for breakfast. We like it hot or cold (cooked and
then cooled). It’s a substitute porridge but made with a cauliflower base! Sounds weird right? Chef
Dom and I find it super-delicious. But give it a go and let us know what you think!
Note that there are of course loads of different ways of mixing and matching different ratios of
these ingredients. Keep them all white to mimic “normal” porridge or mix up with fun coloured nut
butters. You can put in more or less cauliflower to taste. We use 1 cup or more. Just be sure your
banana is ripe if you want to mask the cauliflower taste! Bananas are great at covering the taste of
veggies and adding texture to these “porridge” type dishes. Dried apples are also good for this. Just
use them in moderation as they are fairly high in sugar.
Also we often add in an egg or two to up the protein content using real food. Use egg whites only to
keep it looking porridge like or just chuck in whole eggs.
This is really quick and easy if you have blended up/grated the cauliflower in advance. I find much
easier to blend up a whole cauliflower at start of week and pop in fridge airtight container – then
easy to use as filler in porridge or as rice with stir fry or as mash potato. Cauliflower is such a
versatile vege!!
You could also make it the night before and keep in fridge eat cold or just heat up the next day.
If this one is too cauliflowery for you then you might prefer our Mint Chocolate Paleo Porridge (also
using cauliflower as a base).
Quick & Easy Paleo Porridge (With Hidden Veggie)
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Prep time
5 mins
Cook time
5 mins
Total time
10 mins
Totally yum whole food breakfast recipe – try it and see if the kids even notice there’s a veggie
hidden in here!
Author: Dom’s Kitchen
Recipe type: Breakfast
Type of food: Paleo
Serves: 2-4
What you need:
1 cup cauliflower, grated
¼ cup of coconut, dessicated
¼ cup coconut, flakes (or more desiccated)
¼ cup LSA (ground linseed, sunflower seeds, almond seeds or variation of similar crushed
seeds/nuts)
2 ripe medium size banana
1 cup milk (we use coconut milk or coconut cream)
1 cup water
Optional ingredients are: extra milk or cream (to add to mix or to serve with) coconut butter,
chopped nuts, dried apple, coconut flakes or cashew nuts.
What to do…
1. Add all ingredients to blender and blend on high for 2 minutes or until pureed.(You can skip this
step if you are ok with it being crunchy).
2. Transfer to saucepan on stove top and bring to simmer and then cook for couple of minutes.
3. Stir through some chopped coconut flakes, dried apple and coconut butter.
4. Serve with milk/cream and whatever else you like on top!
5. So yummy and delicious.
6. You can cook in microwave too of course if you like just leave room at top of bowl for porridge to
expand in cooking!
SUPER-DELICIOUS CRUNCHY GRAIN-FREE GRANOLA
Crunchy Grain-Free Granola
Here’s one of our breakfast ideas. This one is very much a case of do it how you like it as no hard
and fast rules on what goes into it. This is something we use more as a snack that a breakfast meal
but if cereals are your thing and you are looking for a replacement for the traditional sugary option
or for a sometimes meal or transition too then this is a great option.
It’s actually really not that hard and so satisfying to use ‘bread” or “cereal” that you have made
yourself. We posted one of our favourite “grainy” grain-free breads last week and this is a granola
recipe you could have a go at over the weekend.
This recipe is more of a “special” one as it uses butter/oil and maple syrup and the ingredients are
on the pricey side. You could go for something plainer by leaving of the oils/syrups out and/or doing
a raw mix with some desiccated coconut and/or more coconut flakes. Plus obviously you need to
make this ahead of time so its all ready to go in the morning!
Super-Delicious Crunchy Grain-Free Granola
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Prep time
15 mins
Cook time
30 mins
Total time
45 mins
There are endless variations to making granola. You can substitute the nuts/seeds to suit your
preference. The one we have in the pictures here is the nut flavour with added coconut flakes and
freeze dried berries.
Author: Claire D
Recipe type: Breakfast
Type of food: Paleo
Serves: 14 serves (1/2 cup)
What you need:
MIX 1: Make a crunchy mix with 4 cups of nuts and seeds (50:50 good) and 2 cups of coconut
flakes.
For example:
1 cup almonds
½ cup macadamia nuts
¼ cup brazil nuts
¼ cup walnuts
1 cup pumpkin seeds
1 cup sunflower seeds
2 cups coconut flakes
MIX 2: Make a wet mix:
For a cinnamon flavour use:
½ cup coconut oil (or melted butter but we prefer the oil taste)
3 Tbsp chia seeds
2 Tbsp maple syrup (or honey but we prefer syrup taste)
2 tsp natural vanilla extract
2 tsp ground cinnamon
Optionally, for a nut flavour add to above mix 2:
½ cup almond (or other) nut butter – we use Ceres ABC Spread
OR, for a chocolate flavour add to above mix 2:
2-3 Tbsp of cocoa
Extra:
1 cup coconut flakes – optional but recommended to add more lightness
1 cup freeze dried berries – also optional
What to do…
1. Preheat oven to 120 degrees celcius and line a large roasting or baking tray with baking paper.
2. Pulse together the nuts and seeds in a food processor (not too much – just so they are all
chopped roughly). Or you can chop them of course by hand.
3. Mix your choice of sticky mixture in a large bowl. (If using a nut butter you may wish to heat the
butter through before adding it to the mixture so that it’s more spreadable.)
4. Pour the dry nut mix into the wet mix and then combine to be sure that you get all the nut mix
well coated.
5. Spread the combined mixture over the baking paper so its spread as thinly as possible.
(Minimise the finger licking!)
6. Bake for approximately 20 minutes or until turns a golden-brown colour. (You need to keep an
eye on it and possibly stir it half way through especially if you have put in the coconut flakes.)
7. Remove from oven and wait for mixture to cool. For the nutty mix you’ll probably need to break
(if you’ve not been stirring) into the size clumps you like.
8. Add in the extra coconut flakes and (if you like) the freeze dried berries.
9. Store in air tight jar to enjoy later topped with milk and/or full fat yoghurt as a meal or sprinkled
on top of fruit or just as small stand alone snack.
TIPS:
All ovens vary and you don’t want to burn these ingredients so check after 5 minutes and every 5
minutes thereafter in case you want to stir things around. It should be fine unless you use
desiccated coconut in which case definitely check often – possibly every 3 minutes. We don’t
usually stir as prefer chunky texture but I do keep a close eye on it. If you prefer the mixture more
free flowing then definitely stir things up during cooking.
You can easily make this recipe sweeter with additional maple syrup or other sweetener of choice
or dried fruits. Try though to use the least amount of sweetener you can to start with – you can
always add more sweetener when serving or the next time you make it. You could be surprised how
little sweetness kids (and you!) can get used to even if something tastes more plain to you initially.
PERFECT APPLE CINNAMON PALEO PORRIDGE
The weather where we are is definitely turning colder which led to us making some porridge this
morning. But the great thing about this “porridge” is that it tastes great hot or cold so whatever the
weather is where you are you can still give this a go. This porridge is grain-free and can be dairy
free depending on milk you use. The key to making it “painless” is preparing the night before
Apple Cinnamon Chia Porridge
Some tips on this recipe: 1. You can use a microwave instead of stove top and in that case just cook
for aprox. 5 minutes but stirring every minute or so. Use a large bowl to avoid spillage. 2. If you are
cooking the mixture then you can add 1-3 eggs to bump up the protein. If you care what colour is
then use the egg whites and save the yolks to add to something else. You need to stir a bit to get
the eggs spread throughout mixture. 3. If you don’t want to use all the mix you can keep it in the
fridge for up to 3 days (perhaps longer but that’s as long as we’ve done it using coconut milk). 4. A
banana or just half a banana really helps to make the texture of the chia more oat-like as a
“porridge” so we usually always add that as well as another flavour.
Hope you enjoy this as much as we do!
1.0 from 1 reviews
Perfect Apple Cinnamon (Or Any Other Flavour You Like) Porridge.
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Prep time
10 mins
Cook time
5 mins
Total time
15 mins
Serves 4-6 depending on serve size and what you add to the base. (Base mixture made up comes
to aprox 4½ cups.)
Author: Claire D
Recipe type: Breakfast
Type of food: Paleo
Serves: 4-6 serves
What you need:
2½ cups coconut (or other) milk. (We use one standard can coconut CREAM plus and add 1 cup
water but you could just use coconut milk or coconut cream for very thick porridge or another
kind of milk.) Look out for the brands of coconut milk or cream that don’t have additives in them
– such as Ayam.
¼ cup desiccated coconut
¼ cup chia seeds
¼ cup sultanas
½ cup finely chopped walnuts or almonds (best to buy like this or use processor to mill to finely
chopped)
1 cup grated apple (or other fruit of preference e.g. feijoas or banana mashed/blended or any
mix of these or you could do cinnamon chocolate using cocoa or maple cinnamon with maple
syrup etc etc)
1 Tbsp lemon juice
1 tsp vanilla extract
1 tsp cinnamon
Pinch salt
Extra ¼ cup of water or milk for cooking with.
Optional:
Handful coconut threads/flakes or other nuts or fruit to use as topping.
What to do…
1. Night before mix all the ingredients together and leave to soak overnight – in jar (or jars) with
lid(s) on best will mean less discoloration of any fruit you use for morning. (This is optional to
save time in the morning.)
2. In the morning tip the soaked mixture into a saucepan. If the mixture is very thick you may like
to make it go further by adding ¼ – ½ cup of water (or milk for thicker porridge) but don’t make
it too watery. Bring to a simmer over medium heat stirring. Once simmering then you can cover
and simmer for 3-5 minutes. (If you did not soak the mixture overnight you will need to simmer
mixture for good 5-10 minutes to get the chia seeds to puff up fully.)
3. If you prefer a smooth texture to your porridge and have the time then you can put everything in
the blender/food processor and give it a whizz. If you have soaked overnight you can do this
before cooking. Otherwise you can do it after cooking before you serve BUT do not put sealed lid
on blender/processor with hot ingredients – you need to have air being able to escape.
4. Optionally top with coconut flakes or threads or fruit or your favourite nuts.
Chef Dom’s Tips:
1. You can use a microwave instead of stove top and in that case just cook for aprox. 5 minutes but
stirring every minute or so. Use a large bowl to avoid spillage.
2. If you are cooking the mixture then you can add 1-3 eggs to bump up the protein.
3. If you care what colour is then use the egg whites and save the yolks to add to something else.
You need to stir a bit to get the eggs spread throughout mixture.
4. If you don’t want to use all the mix you can keep it in the fridge for up to 3 days (perhaps longer
but that’s as long as we’ve done it using coconut milk).
5. A banana or just half a banana really helps to make the texture of the chia more oat-like as a
“porridge” so we usually always add that as well as another flavour.
SUPER QUICK CHIA PUDDINGS
Chia Puddings
Ok so here’s a super easy breakfast meal. But of course the trick is that you need to prepare this
the night before. And by prepare I just mean at least add the chia to your liquid or you can go
ahead and mix all the ingredients together so its ready to serve in the morning. In a later post well
go over chia porridge which you can make up in the morning.
Chia seeds expand up to 17 times their original size. They’re a rather trendy food at the moment
and can be eaten either sprinkled on top of food or as thickening agent by soaking them in the
liquid ingredients like here. We love coconut milk/water or coconut cream for added indulgent
taste. For those of you curious as to where they sit in Paleo/Primal eating (as I was) check out
Mark’s Daily Apple website. He concludes they’re “Primal but not such a superfood as might be
made out”. Also from another source that I trust (www.thepaleomom.com) it’s clear that you would
want to avoid chia seeds on a strict auto-immune protocol diet or if dealing with any ongoing gut
issues.
Super Quick Chia Puddings
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Prep time
5 mins
Cook time
10 mins
Total time
15 mins
Author: Dom’s Kitchen
Recipe type: Breakfast
Type of food: Paleo
Serves: 2 serves
What you need:
¼ cup chia seeds
¼ cup desiccated coconut
1½ cups (or 1 can) coconut (or other) milk
¼ -1/2 cup water (depending on how thick you like it)
½ – 1 cup of any ingredients you love to add from sweet to savoury – our favourites are banana
& cinnamon, blueberries or stewed or grated apple with cinnamon.
What to do…
1. Mix all the ingredients together.
2. Pour into individual bowls or jars.
3. Leave in fridge for at least 2 hours (we usually make night before).
Chef Dom’s Tips:
We usually make up a larger batch of plain chia and keep in a container in the fridge and use up
over the week (we usually have chia a couple of times a week). Then in the morning you can either
cook the chia over stove and/or add in favourite flavours and enjoy.
You can add tablespoon of cocoa or one serve of protein powder for something different.