My new book I Quit Sugar For Life has been out for about ten days now. And going by the feedback on social media it seems the Paleo Inside-Out Bread is a little bit popular. And more than a little idiot-proof (not one imperfect shot so far!)
If you haven’t bought the book yet, I figured I’d give you a little taste of things and share the Paleo bread recipe with you. The concept is simple – it sees outside sandwich toppers embedded in the bread. A meal-in-one in every slice merely requiring a smear of butter or some cream cheese smoothed over the top.
Remember: please do share your cooking results from the book…use #IQSforlife so I can find it and regram it! Oh, and if you’re wanting to buy the book, you can do so directly here…
Paleo Inside-Out Bread
Makes 1 loaf
- 1 1/2 cups almond meal
- 3/4 cups arrowroot
- 1/2 teaspoon sea salt
- 1/2 teaspoon bicarbonate of soda
- 5 eggs
- 1 1/2 teaspoons apple cider vinegar
- 1 tablespoon finely chopped flat-leaf parsley
- 1/3 cup pitted olives, halved
- 3/4 cup grated zucchini
- 1/3 cup finely diced ham
- 1/2 cup finely grated Parmesan cheese
- 2 tablespoons pepitas
Preheat the oven to 160C and line a loaf tin with baking paper. In a large bowl, mix together the almond meal, arrowroot, salt and bicarbonate of soda. In a separate bowl and using a fork, whisk the eggs lightly with the apple cider vinegar. Add the parsley, olives, zucchini, ham and cheese and whisk well, then add the egg mix to the dry ingredients. Mix well to combine, then pour the dough into the prepared loaf tin and sprinkle with pepitas.
Bake for 30-35 minutes or until the top starts turning golden and a skewer comes out clean. Remove from the oven and transfer to a wire rack. Allow to cool for five minutes before slicing. Freeze leftover slices between sheets of baking paper in a ziplock bag.