Awesome Paleo Bread
From ‘I Quit Sugar for life’ by Sarah Wilson
Servings Prep Time
6-8 15minutes
Cook Time
35minutes
Servings Prep Time
6-8 15minutes
Cook Time
35minutes
Ingredients
Instructions
  1. Preheat oven to 160oC and line a loaf tin with baking parchment
  2. Mix together the ground almond, arrowroot, salt and bicarb
  3. In a separate bowl whisk the eggs lightly with the apple cider vinegar
  4. Add the parsley, olives, courgettes, ham and cheese and whisk well
  5. Add the egg mixture to the dry ingredients and mix well
  6. Pour the dough into the tin and sprinkle the pumpkin seeds on top
  7. Bake for 30-35 mins until a skewer comes out clean
  8. Transfer to a wire rack to cool before slicing
  9. (Leftover slices can be frozen between sheets of baking paper)