RECIPES FOR AUTUMN

It’s time to get baking, as The Healthy Chef shares her favourite high protein, performance enhancing paleo bread recipes.

Pumpkin chia bread

Golden on the outside and soft on the inside, this bread is filling and nourishing with all the anti-inflammatory benefits of pumpkin. Pumpkin is low in kilojoules and has been shown to help regulate blood sugar levels.

Makes 1 loaf

Ingredients
450g grated raw pumpkin
4 organic eggs
1 teaspoon sea salt
80ml (1/3 cup) extra virgin olive oil
350g (3½ cups) almond meal
2 tablespoons white chia seeds
2 teaspoons gluten-free baking powder
Handful of pumpkin seeds to sprinkle on top

Preheat your oven to 160°C fan-forced (320°F). Combine the pumpkin, eggs, sea salt and olive oil into a bowl. Add the almond meal, chia seeds and baking powder and mix well. Rest the bread mixture for 15 minutes. Line a loaf tin with baking paper at the base and the sides. As a guide, a 10½cm wide by 26cm long tin works well. Spoon the mixture into the loaf tin and sprinkle the top with the pumpkin seeds. Bake for approximately 1½ hours until cooked through and firm to touch. Remove from the oven and allow to rest in the tin for 1 hour before removing from the tin. Cool, and enjoy at any time.


Paleo banana bread

A gluten-free and nut free version of a much-loved recipe, this banana bread is brimming with natural sweetness from the bananas with only a hint of honey. It also contains coconut flour which nourishes a healthy digestive system. A deliciously comforting recipe that’s perfect to pack into lunch boxes.

Makes 1 loaf

Ingredients
400g ripe banana
6 organic eggs
3 tablespoons raw honey
2 teaspoons vanilla bean paste
60ml (¼ cup) extra virgin olive oil or coconut oil
½ teaspoon ground cinnamon
2 teaspoons gluten-free baking powder
70g (½ cup) coconut flour
2 tablespoons chia seeds

Preheat your oven to 160°C fan-forced (320°F). Mash banana in a large bowl, then add eggs, honey, vanilla, olive oil, cinnamon and baking powder. Mix well using a whisk until the mixture is well combined. Add the coconut flour and chia seeds and mix well. Rest for 15 minutes and stir again. This will give the chia a little time to absorb some of the liquid. Pour batter into a lined loaf tin. As a guide, a 10½cm wide by 26cm long tin works well. Bake for 60 minutes until cooked through. Remove from the oven and cool in the tin before turning out the loaf. Slice and enjoy!


Paul’s protein bread

Packed with protein and heart healthy omega-3s, this is my husband’s favourite bread recipe. It’s great toasted in the morning and topped with black tahini and raw organic honey. For a savoury option, simply spread with smashed avocado.

Makes 1 loaf

Ingredients
170g (1¾ cups) almond meal
90g arrowroot
30g (¼ cup) ground golden flaxseeds
½ teaspoon sea salt
½ teaspoon baking soda
4 organic eggs
4 tablespoons extra virgin olive oil or coconut oil
1 tablespoon lemon juice

Preheat your oven to 160°C fan-forced (320°F). Combine the almond meal, arrowroot, flaxseeds, sea salt and baking soda. Beat the eggs, olive oil and lemon juice, then pour into the dry ingredients. Mix well and pour into a lined loaf tin lightly oiled then dusted with almond meal. As a guide, a 10½cm wide by 26cm long tin works well. Bake for 50 to 60 minutes until cooked through and firm to touch. Remove from the oven and cool. Rest in the tin for 1 hour before removing. Enjoy a deliciously nutritious brekkie!


Teresa Cutter, aka The Healthy Chef, is one of Australia’s leading authorities on healthy cooking and the author of the Purely Delicious and Healthy Baking cookbooks. A chef, nutritionist and fitness professional, she combines her knowledge of food, diet and exercise to develop delicious recipes that maximise health and wellbeing. The Healthy Chef Recipe App is available from the App Store and Google Play. thehealthychef.com