Paleo veggie loaf

August 04, 2018

Savoury and moist, this filling paleo loaf is great with a hit of protein and some vegetables for lunch. Makes 10 slices. Per slice: Cals: 219; Fat: 17.7g; Pro: 9.5g; Carbs: 3.9g

Meal Type: Snack
Recipe Type: LCHF
Serves: 10
Prep time: 00:10
Cook time: 01:30


  • 1 Carrot, large
  • 2 Courgette
  • 1 Onion
  • 4 Eggs
  • 0.25 cups Coconut oil
  • 1.75 cups Almond meal
  • 2 tablespoon Zahtar spice
  • 0.25 cups Nutritional yeast flakes
  • 1 teaspoon Salt, Himalayan
  • 1.5 teaspoon Baking powder
  • 0.25 cups Pumpkin seeds


Preheat oven to 170 degrees and line a loaf tin with baking paper (or grease it). Chop carrot, onion and courgette into chunks and add to food processor with all other ingredients except pumpkin seeds, melting the coconut oil.

Process until blended but still a bit chunky. Pour into loaf tin and sprinkle pumpkin seeds on top. Bake for 45 minutes at 170 degrees, turn oven down to 150 degrees and bake for a further 30 minutes (checking that the top doesn't burn). When a knife comes out clean from the thickest point, take out and cool. Slice into 10 slices.

*Nutritional yeast flakes can be swapped for hard cheese (i.e. parmesan) and Zhatar herb mix is herbs like sumac and sesame. Can find at supermarkets in international section.


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