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