Bacon and Cabbage Frittata paint

One of my new year resolutions for 2018 was to develop a simple low-carb, grain free loaf, so I revisited my Wholesome Paleo Bread recipe. After discussing and adjusting flours, carbs and percentages with Richard, I got going – and got lucky first time – this loaf is really delicious! I hope you enjoy it as much as all of us in the IINH team who tried it.

Makes 1 loaf 


  • 80 grams almond flour
  • 20 grams coconut flour
  • 50 grams finely milled flax seed
  • ½ teaspoon sea salt
  • ½ teaspoon bread soda
  • ¼ teaspoon baking powder
  • 120 grams pumpkin, sunflower or sesame seeds
  • 2 eggs
  • 170 ml buttermilk
  • 2 teaspoons blackstrap molasses
  • 1 ½ tablespoons olive oil
  • Gluten Free

  • Vegetarian

  • Diabetic Friendly

  • Low Carb

  • Grain Free

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  1. Pre-heat oven to 170 C, lightly oil a 1lb loaf tin and line with parchment or greaseproof paper.
  2. Sieve all dry ingredients into a bowl. Add in any seeds left in sieve.
  3. In a small bowl mix the eggs, buttermilk, molasses and oil together until blended.
  4. Make a well in the flours. Add liquid, stir with your hand in a circular movement, bringing the excess flour from the outside to the centre until all mixed in. The mixture should have a light batter consistency.
  5. Transfer the mixture into a lined loaf tin. Place in oven at 170 C for 15 minutes and then turn down to 150 C for about 20 mins or until bread is cooked.
  6. Allow to cool on a wire rack.

Maggie's Tips

  • This loaf is quite costly to make, so you might want to ration your slices.
  • After 2/3 days this bread starts to change texture, back to raw (I only discovered this when I found 1 week old loaf in my own fridge). The same happens if you leave it out on your kitchen counter. It does not go mouldy like normal bread but it becomes gooey :-). So going forward, If you need it to keep for longer, cut into slices, wrap and freeze. Take out and toast as needed