Paleo inside-out bread
A weekly staple in my home. So easy to make with no kitchen machines required except for an oven.
1 1/2 cups almond meal
3/4 cup arrowroot powder
1/4 teaspoon of fine sea salt
1 1/2 teaspoons of apple cider vinegar
1 tablespoon finely chopped parsley
1/2 cup olives, halved (I often swop this out with sundried tomato strips)
3/4 cup grated zucchini (courgette)
1/2 cup finely diced smoked meat (turkey or chicken) Optional and I don’t add this.
1/2 cup finely grated parmesan cheese (or cheese of your choice)
2 tablespoons pepitas
preheat oven to 160 degrees celcius
line a loaf tine with baking paper
In a large bowl, mix together the almond meal, arrowroot, salt and baking soda.
In a separate bowel and using a fork, whisk eggs, apple cider vinegar, olives, parsley, zucchini and parmesan cheese. Whisk well.
Add the dry ingredients. Mix well to combine, then pour into prepared loaf tin and sprinkle with the pepitas.
Bake for 30-35 minutes or until the top starts to urn golden and test with a skewer (skewer needs to come out clean).
Remove from the oven and transfer to a wire wrack.
Allow to cool for five minutes before slicing.
Freezes well and keeps in the fridge for up to 1 week.