For many Kiwis, morning toast is a daily ritual — almost a religious experience. But what about those of us who are trying the Paleo diet, either because they want to, or need to?
Local baker and businesswoman Clare Christian has filled the gap in the market with her new company Paleo Pantry, and in the process has developed New Zealand’s first grain- and gluten-free bread.
From a small operation on the Kapiti Coast, to a family-owned bakery in Whanganui, Clare is constantly moving to bigger premises that can support the growing demand for her product. “There is a huge groundswell of people adopting the Paleo way of eating,” Clare tells FishHead. “But the biggest issue for them is the lack of options.” She is hoping to solve these problems with a range of products that includes grain-free crackers, pizza bases, tortilla wraps, granola and health bars.
“I aim to be the ‘go to’ brand for all Paleo and grain-free needs,” she says. If you would like to try Clare’s bread, head to Moore Wilson’s, Commonsense Organics and Farro Fresh.
We asked Clare for some serving tips, and she has shared with us her daughter’s devilishly delish (and not so Paleo) French toast:[success]
Lily’s savoury French toast
- Drench slices of Paleo Pantry bread in egg that has been lightly beaten with a splash of full cream, salt and pepper.
- Fry the bread slices until golden.
- Grill a thick slice of ham and place on the fried bread with baby spinach, cheese, a smear of Dijon mustard and fresh basil.
- Pop your creation back in the pan for a little while just to melt the cheese slightly, then serve with chilli, ginger and tomato jam. Yum![/success]
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