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A breakfast recipe that is grain and dairy free

Carrot Bread Recipe

 

Grain free carrot bread

This recipe is grain and dairy free, as well as sugar free. It is suitable for those on the SIBO diet. This recipe is inspired by one I found here a few weeks ago. In addition to being diagnosed with SIBO recently I also found out that I am allergic to chicken eggs. In a bid to be able to still eat something that is baked and resembles bread I have been trialing the use of duck eggs. I have been doing a straight substitute and so far all seems fine with those – besides the fact they are double the price! They also have a little bit of a stronger flavour.

The image shows bluish bits in the bread because I used purple heirloom carrots that I picked up from our local farm-gate last week. The kids love the purple ones for something different. It always generates a conversation at the dinner table when I have them. Regular carrots will work the same, avoiding the blue tinge through the bread.

This bread makes me happy because to date I have not had a bread-based option for breakfast. I was missing my regular sourdough fiercely. I also enjoy it toasted as an afternoon snack.

heirloom carrots

A breakfast recipe that is grain and dairy free
 
Prep time
Cook time
Total time
 
A grain free, dairy free and sugar free recipe for a tasty bread that can be toasted and served warm, or sliced and served as is. Filled with carrots and spiced with cinnamon. Suitable for the SIBO diet.
Author:
Recipe type: Breakfast
Serves: 8
Ingredients
  • ¼ cup coconut oil
  • ¼ cup desiccated coconut
  • 2 tablespoons cashew butter (or nut butter of choice - except peanut for a SIBO diet)
  • 2 eggs
  • 1 cup coconut flour
  • 1 cup grated carrot
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 tablespoon almond meal
  • 3 tablespoons almond milk
Instructions
  1. Heat the oven to 160-170 degrees celcius
  2. Line a loaf tin with baking paper or grease well with coconut oil
  3. Melt the coconut oil for 30 seconds in the microwave, or in a pan
  4. Add the melted coconut oil, coconut, cashew butter and eggs to a bowl and whisk until well combined and the mixture looks fluffy
  5. Add the remaining ingredients and stir well to combine into a dough
  6. Pour, or scoop the mixture into the baking tin
  7. Add to the oven and cook for 25 minutes
  8. Test for readiness by inserting a knife into the center of the bread. It will be removed clean if the cake is ready.
  9. Remove from the oven and allow to cool.
  10. This recipe may be frozen if you are making multiple loaves, or not planning to use it straight away.
carrot bread recipe

Have a great weekend.

Spring is approaching so I hope you have plans to get out in the garden and get some new vegetable and herb seeds growing. If you have not done so already, be sure to download my free seasonal planting guide.

Kyrstie

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Greek marinated lamb with grain free wraps

Eggplant wrapped lamb souvlaki recipe

 

Greek marinated lamb with grain free wraps

Lamb backstraps caught my eye at the butchers last week. I don’t often buy them as they are an expensive cut of meat. I balanced out the weekly menu with some cheaper meals to compensate. When I think about lamb my mind immediately skips to wonderful Greek flavours.

This meal is very quick to complete once a few preparation tasks have been completed so be sure to plan ahead. For maximum flavour the lamb is best marinated for a few hours prior to cooking. You could do this step the day prior. The eggplant strips can also be made in advance and gently reheated prior to serving.

Based on my recent SIBO diagnosis I unable to include any grains in my diet. Eggplant slices have stepped in as a wrap substitute. I would have loved to add a dollop of very garlicky sauce to the plate but garlic is also banned for me. As it turned out, the flavours of the herbs, lamb and eggplant melded together so beautifully there really was nothing I would have changed about this dish if I could do so. It was the most delicious, enjoyable dinner I’ve eaten in the last four weeks. The rest of the family really enjoyed it also. I served a little eggplant on the side for the kids in a deconstructed version as they are not great fans of eggplant yet.

eggplant wrapped lamb recipe

Simple ingredients, classic flavour combinations will make this dish a new family favourite recipe that I am sure will reappear on our family table often. I hope that you love it too.

Greek marinated lamb with grain free wraps
 
Prep time
Cook time
Total time
 
Eggplant wrapped lamb souvlaki recipe. A grain free, SIBO friendly recipe the whole family will enjoy. Simple ingredients, classic flavour combinations will ensure it is a regular on your meal table.
Author:
Recipe type: Main
Cuisine: Greek
Serves: 4
Ingredients
  • 500 grams lamb backstrap
  • Marinate:
  • zest of one lemon
  • 2 teaspoons dried oregano
  • 1 teaspoon fresh rosemary finely chopped
  • ½ teaspoon salt
  • freshly ground pepper
  • 1 tablespoon fresh parsley leaves chopped
  • 2 teaspoons sumac
  • 1 tablespoon olive oil
  • To Serve:
  • 1 tablespoon coconut oil
  • 1-2 large eggplants sliced into thin strips lengthways
  • cherry tomatoes, sliced
  • spinach leaves, rocket or lettuce
  • baked capsicum strips (see notes)
  • avocado
  • extra lemon if desired
Instructions
  1. Combine the ingredients of the marinate and massage into the meat, letting it sit for a few hours or overnight if possible
  2. Heat a pan that has a wide enough base to lay an eggplant strip
  3. Add some of the coconut oil once the pan has reached a medium heat
  4. Add the eggplant strips - as many as will fit at a time and cook each side until golden, remove and repeat until all strips are cooked.
  5. Cover with a clean cloth and set aside
  6. Heat a pan to high heat and cook the lamb for a few minutes each side
  7. Turn off heat and allow to sit for 3 minutes
  8. Slice lamb thinly against the grain and place on a serving plate so everyone can put together their wraps
Notes
I have a jar of baked capsicum strips that I keep in oil in the fridge for use as needed.
The eggplant strips need to be thin enough to roll easily, but not too thin that they rip and fall apart when cooked.
The strips that are not long enough to wrap can be served on the side.
*Preparation time does not include time for the meat to marinate.
eggplant wrapped lamb

If you enjoy this meal please use the share buttons below, or pin it for later if it is not going onto this weeks menu.

Kyrstie

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