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About Kathryn Stedman

Wife, nurse, mother and maker of things. On a journey to self sufficiency. Family and the edible garden. Hopefully keeping it real. Also creator and writer of . Check out @thehomegrowncountrylife on Instagram for daily homesteading inspiration.

Approx Reading Time-8Don’t be put off by the “gluten-free” tag, this bread will win over your preconceptions and keep you fed – healthily! – for a week!


Even if you aren’t gluten free, don’t be put off by the stigma. This makes the most sustaining breakfast toast – especially when served topped with avocado. It will keep you feeling full until lunch, and it’s packed full of goodness.



  • 1/3 cup almond meal
  • ¼ cup of linseed (flax)
  • 1 cup of buckwheat flour (this isn’t wheat)
  • ¼ cup of chia seeds
  • ¾ cups of tapioca flour
  • ½ tsp salt
  • ½ tsp of bicarbonate soda
  • 5 eggs
  • 1 large zucchini (300g)
  • 1 regular carrot (100g)
  • A handful of grated cheese of choice (mozzarella or parmesan is nice)
  • Flaked almonds to sprinkle on top



  1. Preheat oven to 180° and line a regular loaf tin with baking paper.
  2. Add all the dry ingredients to a bowl plus the cheese.
  3. Grate zucchini and carrot into a bowl. With two hands squeeze some of the moisture out before adding to the dry mix bowl.
  4. Lightly whisk the eggs together in the bowl you had the zucchini and carrot in – then add to the dry mix.
  5. Mix all the ingredients together until well combined and spread evenly into loaf tin.
  6. Sprinkle the top with flaked almonds and bake in the oven for 40 minutes, or until the top has browned and a skewer comes out clean.
  7. Cool on a rack, then slice up and enjoy.



This bread is nicest served toasted and will keep in the fridge for a week. Slice up and freeze so you always have a healthy breakfast option ready to go.


Serving suggestions

Top with avocado; avocado and goats cheese; avocado, feta and olive oil; avocado and smoked salmon, scrambled eggs, bacon, and eggs, sautéed mushrooms and spinach – or anything else you’d have on toast.


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