Paleo Spinach Bread

A lovely lunch or breakfast option, made combining some of nature’s most health-boosting foods. We recommend always choosing organic spinach and eggs. Spinach is one of the ‘dirty dozen’, being particularly susceptible to retaining any pesticides which may have been used.

Suitable for grain-free, dairy-free and gluten-free diets.



Coconut oil for sauteeing
1 cauliflower
½ onion, finely chopped
1 cup spinach, fresh or frozen
½ cup ground nuts (optional)
2-3 organic eggs
1-2 cloves garlic, crushed
Any herb of choice, fresh or dry (optional)
Freshly ground sea alt and black Pepper


  • In a food processor, chop the cauliflower until it resembles breadcrumbs.
  • Melt coconut oil and sautee the cauliflower, garlic and onion until lightly browned
  • Beat eggs in a bowl and add cauliflower mix and the remaining ingredients. Stir.
  • Place parchment paper on a baking tray and spoon mixture into rounds onto the tray. You can use a cookie cutter if you like a rounder shape, or we’re fans of going rustic!
  • Bake at 350F for 15 minutes until browned.


This entry was posted in Breakfasts, Mains, Recipes. Bookmark the permalink. Both comments and trackbacks are currently closed.
  • Latest Recipe

    Stuffed Butternut Squash with Quinoa Cranberries and Kale

    Delicious, healthy Stuffed Butternut Squash with Quinoa, Cranberries, Kale, and Chickpeas. An easy, satisfying vegetarian recipe that’s perfect for Christmas Dinner! This vegetarian stuffed butternut squash recipe is a shining example of healthy but cosy fare. It’s packed with nourishing ingredients. YIELD: Serves 4 PREP TIME: 10 minutes COOK TIME: 1 hour TOTAL TIME: 1 hour, 10 minutes Ingredients: 2 medium butternut squash 2 teaspoons olive oil, divided 3/4 cup quinoa 1... Read More
    Read more »

    View All Recipes