Paleo Multi-Purpose Mini Loaves with Carrot & Thyme

I'm pleased to introduce Jo Harding, the very talented author behind Modern Food Stories, a food blog devoted to healthy low-carb & paleo lifestyle. Just like me, Jo started following a low-carb & paleo approach to help manage her autoimmune condition. I hope you all enjoy Jo's Multi-Purpose Carrot & Thyme Mini Loaves!

Love bread but find it doesn’t love you back? Oh the heartbreak of unrequited love hey peeps? Well, get ready to fall in love all over again as these multi seed mini carrot and thyme loafs are Keto and Paleo approved. No bloat belly here. Made from just carrots, almonds, seeds and eggs it’s simple, nutritious goodness the way it should be. They’re also low starch so suitable for those with autoimmune conditions like me. I hope you enjoy them.

Step-by-step

1. Preheat the oven to 190 °C/ 375 °F (fan assisted). Grease each mini baking tray (8 x 4 x 4cm) with a little oil to prevent sticking.

2. Peel and remove the tops from the carrots. Chop into chunks and blitz in a food processor until it resembles a rice consistency.

3. Whisk the eggs with a fork. Mix the blitzed carrots, flaxseed meal, pumpkin seeds, sunflower seeds, olive oil, eggs, salt and fresh thyme together in a bowl.

4. Spoon the mixture into the mini loaf pans and bake in the oven for about 40 - 45 minutes until you can insert and remove a skewer without any crumbs sticking. Allow to cool and remove from the tins. Top with a drizzle of toasted sesame oil and fresh thyme.

   

Recipe

Paleo Multi-Purpose Mini Loaves with Carrot & Thyme

★★★★★4.6 (30 ratings)

These delicious paleo carrot and thyme loaves are the perfect low carb lunchbox snack. Smother in butter or ...

Hands on

10m

Overall

55m

Servings

4

8.8 g

Net carbs

12.7 g

Protein

33.7 g

Fat

404

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

US + metricMetricUS

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Ingredients makes 4 mini loaves

• 4 carrots (390 g/ 13.8 oz)
• 60 g flaxseeds, blitzed/ flaxmeal (2.1 oz)
• 50 g pumpkin seeds (1.8 oz)
• 40 g sunflower seeds (1.4 oz)
• 3 tablespoons olive oil (45 ml)
• 2 eggs
• 2 heaped tbsp of chopped fresh thyme
• good pinch pink Himalayan salt
• To serve
• 1 tbsp toasted sesame oil
• sprigs of fresh thyme

Instructions

1. Preheat the oven to 190 °C/ 375 °F (fan assisted). Grease each mini baking tray (8 x 4 x 4cm) with a little oil to prevent sticking.

2. Peel and remove the tops from the carrots. Chop into chunks and blitz in a food processor until it resembles a rice consistency.

3. Whisk the eggs with a fork. Mix the blitzed carrots, flaxseed meal, pumpkin seeds, sunflower seeds, olive oil, eggs, salt and fresh thyme together in a bowl.

4. Spoon the mixture into the mini loaf pans and bake in the oven for about 40 - 45 minutes until you can insert and remove a skewer without any crumbs sticking. Allow to cool and remove from the tins. Top with a drizzle of toasted sesame oil and fresh thyme.

Nutrition per mini loaf

Carbs 9%Protein 13%Fat 78% of calories

Net carbs

8.8 g

Total carbs

17.3 g

Fiber

8.5 g

Sugars

5.4 g

Protein

12.7 g

Fat

33.7 g

Saturated fat

4.8 g

Calories

404 kcal

Sodium

683 mg · 29.7% RDA

Magnesium

183 mg · 45.8% RDA

Potassium

689 mg · 34.5% EMR

Nutrition by ingredient

Per mini loaf	Net carbs	Protein	Fat	kcal
Carrot, fresh	6.6 g	0.9 g	0.2 g	40
Flax meal (flaxmeal), ground flaxseed	0.2 g	2.7 g	6.3 g	80
Pumpkin seeds (pepitas)	0.6 g	3.8 g	6.1 g	70
Sunflower seeds, hulled	1.1 g	2.1 g	5.1 g	58
Olive oil, extra virgin	0 g	0 g	10.1 g	90
Egg, whole, fresh, raw (free-range or organic eggs)	0.2 g	3.1 g	2.4 g	36
Thyme, fresh	0 g	0 g	0 g	0
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Sesame oil, toasted	0 g	0 g	3.4 g	30
Total	8.8 g	12.7 g	33.7 g	404

Serving size mini loaf

• Gluten free
• Dairy free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Low FODMAP
• Vegetarian

My Story

Food is one of life’s most powerful medicines. I truly believe that once you find the right way of eating for you, you can overcome chronic illness through the healing power of food.

I’ve always been a massive foodie but when I was diagnosed with Ankylosing Spondylitis, a type of arthritis and autoimmune disease, I became so confused over what I could and couldn’t eat. I just knew certain foods made my pain worse.

The problem is, Ankylosing Spondylitis can take many years to progress enough to show on an MRI so sufferers can live decades in chronic pain without a diagnosis and more importantly, a plan to heal. I was 26 when mine attacked. Over the next 6 years, I was pushed from specialist to specialist, pumped full of anti inflammatory drugs and super strong Anti TNF medications with horrendous side effect… but none of them really knew what was wrong. I went from little miss sporty to little miss miserable. Lying down to sleep was virtually impossible but when it reared its ugly head in my achilles and I couldn’t walk for 18 months, life just felt cruel. The list of injuries and ailments went on – IBS, leaky gut, Interstitial Cystitis…

Christmas Day 2012, I remember it well. I’d hit rock bottom. I decided there and then it was time to take matters into my own hands.

I hold the onset of my condition to antibiotics, an 18 months course I took for an infection. Little did I know then about the damage such a long course can cause to gut health. The balance of good/ bad bacteria in my gut was anything but balanced. I lay awake every night in pain so I thought I might as well do something productive with my time! I knew when I was horrendously bloated, my pain was worse so I began to scour the internet for any correlation between gut health and autoimmune diseases and that’s when I changed my diet, discovered Paleo and Keto and later my tailored low starch approach.

As I learnt about Ankylosing Spondylitis, I gained a wealth of insight about its link to a bacteria in the gut called Klebsiella, which feeds off starch. So by removing the starchier ingredients from my diet like grains (along with sugar and dairy) there’s less for the bacteria to feed on.

Almost 3 years on, I’d surprised the doctors, I am off the medication and continue to heal my body every day. I’d never have thought I could have come this far by changing my diet. Eating Keto and Paleo has allowed me to regain control from my illness, get respite from the pain and give me my life back.

I love healthy great food and whilst there are so many amazing foods you can enjoy on Keto and the Paleo diet, there were certain ‘crust’ filled comfort foods I missed – wholesome pies, crispy pizzas, squidgy bread, indulgent cakes. Food isn’t just about taste, it’s about texture right? I wanted to make healthy, Paleo alternatives hence the birth of Modern Food Stories. In my blog you’ll find lots of creative ways to enjoy these everyday favourites using a whole host of fresh meats and natures most amazing vegetables, plus loads of delicious sides, nutritious salads and raw dips to go alongside.

I passionately believe that the root to good health is a happy, healthy gut and super strong gut lining, so even if you don’t have an autoimmune condition, my recipes are a great addition to help nourish your body.

A huge thank you to Martina for asking me to guest post today and share my story. I hope it helps inspire you to eat healthily and have fun in the kitchen. If you’d like to see more of my recipes, please pop on over to my blog and say hello. I’d love to hear from you. Jo x