Sardine Bread (Omega Paleo Bread)

I was amazed when I saw the recipe for this bread which included a tin of sardines.  Sardines are one of the highest sources of essential omega-3 fatty acids and even if you don’t like sardines, this bread really does go down a treat and I can’t wait to try it out on my grandkids when they next come up.

I served it with sliced mozzarella and baby tomatoes and my husband loved it.  It’s moist, tasty and makes a really lovely lunch or snack.  It’s also perfect for serving with a bowlful of soup.

I have to thank Assunta of Nourishing Lola and Sage for inventing this delicious bread for her two little girls, and for sharing the recipe.

6 eggs
106g can Sardines in Olive oil (my can was 120g so I drained a little oil off)
2 tablespoons ghee or softened butter
¾ cup Tapioca starch (flour)
¼ cup Psyllium husk
½ teaspoon salt
2 teaspoons mixed dried herbs
1 tablespoon chia seeds
½ teaspoon baking soda
½ teaspoon raw apple cider vinegar


Line a bread tin with parchment.  The base of mine was 20cm x 9cm and this was perfect.

In a food processor, blitz the eggs, sardines (with oil) and butter or ghee until well combined.

Add the dry ingredients plus the apple cider vinegar and mix until well incorporated.

Pour into the lined baking tin and bake at 180°C for approximately 35 minutes or until cooked through.   Leave the bread, covered with a clean tea towel, to sit for about 30 minutes before turning out and slicing.

Lovely moist Omega Bread

Serve with tomato and mozzarella, avocado or your favourite choice of savoury topping.

Topped with tomato and mozzarella

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.


About TheRobbInn

Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals.
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3 Responses to Sardine Bread (Omega Paleo Bread)

  1. Pingback: January 2018 News Round-Up | Rosemary Cottage Clinic Blog

  2. Diane Schuyler says:

    This bread is a surprising treat! Although I like sardines with onion and mustard, I could not imagine them in bread. However, unless you were the cook, you would not know they were in there. I followed the receipe exactly with one exception. My sardines were packed in water so I poured it off and added olive oil to the can of sardines. It worked fine. The bread had a good texture and crust, and sliced beautifully. Next time I will use a slightly smaller pan to get a taller loaf. I have a friend who has chickens and this is the perfect way to use those extra eggs!


  3. Pingback: January 2018 News Round-Up – Rosemary Cottage Clinic Blog

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