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!)

Paleo Inside-Out Bread. Photos (clockwise from top right) by @therealfoodie, @jarkakunova, @sherri78 and @foodnjunk.
Paleo Inside-Out Bread. Photos (clockwise from top right) by @therealfoodie, @jarkakunova, @sherri78 and @foodnjunk.

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…

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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.

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And here’s a nifty lunchbox idea from @foodnjunk on Instagram. Pop a couple of slices of Paleo Inside-Out Bread in your lunchbox, with a little salmon (or tuna or some such) and sauerkraut.



Have your say, leave a comment.

  • victoria

    Hey, sounds delicious. What is a good sub for Parmesan?

    • Kachina

      I’m also a dairy free gal…I substitute finely grated carrot for cheese in bready recipes and it usually works out ok. It can make it
      a little dry/crumbly is all.

      • Yeah, you might want to add a tablespoon or so of coconut oil…

      • anon

        nutritional yeast gives it a great parmesan flavour

  • You could easily use feta…or any other kind of cheese, really

    • Victoria

      Thank you. I was hoping to avoid dairy as it kicks me in the guts haha!

      • budsmum

        you can use lactose free cheese

        • Tam

          Lactose free cheese is still dairy

  • Jill

    This looks great! Do you the almond pulp from making almond milk would work for the almond meal?

    • yep, i do. depending on how oily the pulp is, you might need to add more fat…some coconut oil or a little extra cheese

  • Shannon

    Bought your book as soon as it hit the shelves – loving it!! Haven’t made this bread yet … on the plan for the weekend 🙂

  • Wendy Schultz

    Just whipped up a loaf….I used bacon as I didn’t have any ham and it was very yummo.

  • Lyndsay

    Does anyone know a not so starchy substitute for the arrowroot? its a wee bit carb heavy for me.

    • Claire

      I used Lupin flour instead of the arrowroot and it tasted great.

  • Lisa Skinner

    Hi Sarah. I just purchased the first book as I’ve recently quit sugar. Thank you so much I Iove the book!!! I’ve bookmarked so many recipes & made a few already. I’ve just ordered the second book. I made this bread today & it was a hit. Delicious & so filling. Thanks, from your newest fan. Lisa 🙂

  • Natasha Bossong

    What about a substitute for the ham? I know it’s not strictly paleo but what about chickpeas or cannellini beans?

  • Kim

    That’s a lot of almonds! Could you maybe halve the almond meal and sub with a bit of white rice flour or even coconut flour? I just get concerned about consuming so many nuts! 🙂

    • jane

      Very interested to know this too. Am loving your almond meal recipes but almond meal seems to get a bad rap??

  • SusieV

    Anything you can use instead of almond meal to make it school-lunchbox-friendly?

  • Erika

    All great recipes however I’d like to know why you do not include nutritional info with them. It’s important for me to know carb/fat content etc as part of my food diary.

  • that is my sort of lunch box! wow. i’m making this. nice.

  • Shelley

    Love the look of this. Am trying to cut out (or greatly reduce) gluten and this looks like something the kids will enjoy too – always a huge bonus! Can you suggest a substitute for arrowroot though? I can only find it in really small quantities. I guess it’s more commonly used in small amounts as a thickener, rather than a flour in baking…

    • Linda Forsmann

      I have the same question..can we substitute for the arrowroot flour?,is it the same as arrowroot powder?(which is a thickening agent),or coconut flour instead?

  • Patricia Goodson

    Looks terrific. What percent acidity vinegar do you use? Thank you.

  • Bella Bronx

    Hi – I want to make this tonight (as it looks so good) and wondered what I could sub for almond meal as I only have 1/2 cup? Would LSA be ok to mix with what I have?

  • Lizg

    Try Savory Yeast flakes

  • Debs

    Hello. do you cook with a fan forced oven or not…?

  • Joani

    hey sarah are those organic eggs and free range pork products you advocate using in your recipes…? Just curious cause I’ve been shocked to find out that 90% of chickens and pigs are factory farmed in OZ – For me eating cheap meat from inhumane farming practices that bring about unnecessary suffering and environmental consequences doesn’t seem to sit well with a healthy approach to diet and life. Would be lovely if your recipes reminded folks of this by stating specifically free range and organic in relation to meat products in particular. Too easy for our animal friends to be out of sight out of mind’ Apologies if you’ve posted on this before…

  • sarah

    This is amazing stuff. I omitted the meat and used grated carrots and is delicious. I also used goats fetta!! Delicious!

  • amy

    Hi Sarah this looks great and i have just ordered the book a few days ago so it should arrive soon! do you think the leftover almond pulp from making almond milk would work like almond meal?

  • karen

    Amazingly easy, tasty and filling. I mean incredibly filling – two slices at lunchtime and I’m still stuffed 8 hours later. It’s a meal in itself. Thanks Sarah!

  • Caz

    I love this bread……I make it and freeze it in slices. Once toasted I spread it with cream cheese ( yes, home made). I took to a friends for breakfast and had eggs, bacon and avocado with it,,,,,YUM!!!! Thanks Sarah for the great recipes.

  • Courtney

    Yum!! This looks amazing!!

  • Amber

    I just made this and added some red onion & my sun dried tomatoes….. I didn’t have arrowroot so used coconut flour. SERIOUSLY DELICIOUS!

    • Trish

      Yes. I am going to try sun-dried tomatoes next time. And I adore red onion, so will use that too. The bread is gorgeous. X

  • Billi Milovanovic

    I just made this bread and it is amazing. So simple. And I used carrot instead of zucchini and it worked a treat. I substituted a couple of things actually and it took nothing away from the texture or taste. I would love to try this as a sweet bread too. Thank you!

  • Sophie Collingwood

    Awh 🙁 I feel inadequate! I made this bread this evening and although it tastes amazing, it’s not risen! I can’t work out whether to blame the baking powder, my oven or, much more likely, me! Maybe not enough mixing/beating of the ingredients? Any tips? Thanks for the fab book though! X

    • Ina

      I did the same! Haha the thing is she uses baking SODA not baking powder. It’s a difference and I read somewhere baking powder is weaker and can taste alcaline when heated. Haha mine is small too and quite moist even though I had it in for 40 minutes at least!

  • disqus_4sFLMFq0jn

    Hi, I made this bread today, it didn’t rise at all, and was stodgy, where do you think I went wrong? The same thing happened to the pumpkin and chai muffins. How long are you supposed to mix the bread for? Thanks Heather.

  • Hannah Cunningham

    for those wanting to know about using less nuts/subbing with coconut flour.
    I used 110g almond meal (1 cup), 1/4 cup coconut flour (25g), 1/2 cup arrowroot (60g) and 1 table spoon of psyllium. I added a little extra liquid (maybe a tablespoon or so of cream) and I whipped my egg whites and added them at the end. I didnt add all the add ins except 50g parmeson cheese and one carrot grated as I wanted something I could have with any breakfast/lunch.
    one thing, I had to bake it for aaaaaaages, but I might have a dogdy oven, I ended up cooking it for an hour and turned up the oven temperature slowly to about “180C” by the hour or so.
    I am about to slice into it and have it with my lunch, so I’m not yet sure how it tastes/texture. It looks good from the outside! 🙂

  • Cannon

    On your e-book in week four you mention cutting out all hidden sugars, including in bread. But On the IQS website there is suggestions of which breads are OK. How long should we cut out breads for to get the best effect from the 8 week program?

  • Nicky

    Thank you! Delicious. For my 2.5 yr old I omit the olives and do 1/2 cheddar 1/2 Parmesan. He loves it too 🙂

  • Jacqui

    I just tried to make it using coconut flour and whilst it smells amazing – it hasn’t risen at all. I was under the impression that almond and coconut flour were of a similar consistency. I also thought it was a lot of arrowroot in the recipe. Any advice?

  • Caz

    I would like to make this for my family but my daughter is allergic to eggs. Is there a substitute for eggs that you think might work in this recipe?

  • Georgia

    I love this reciepe I bought Sarah’s I QUIT Sugar 6 months ago so making Paleo bread on a Sunday is one my weekly rituals. I make it with grated carrot and it works really well. I added mashed pumpkin once because I didn’t have Zucchini it was really great.

  • Pene

    In the UAE – what can i use instead of arrowroot flour?

  • Sarah

    I made this bread this evening – so easy to make & tastes lovely 🙂

  • kate

    Is it possible to do this egg free? I am thinking no as it requires a lot of eggs but thought I would check as my son is anaphylactic to egg

  • Marsha

    What is a substitute for arrowroot? Thanks Love your site!

  • Rae

    Can I susbstitue the almond flour with something else? Need a nut free substitue for daycare.

  • Anne

    I just made this bread and it amazing. I’m freezing the slices but want to keep a couple out to eat tomorrow. Do I need to keep this in the fridge because of the ham?

  • Age

    I am paleo and I am a little mislead by the ‘title’ paleo inside/out bread. On paleo you are not allowed dairy so I’m not sure if you can call it paleo inside-out bread. It looks amazing though and will most likely substitute the Parmesan for cashew butter or nutitional yeast.

  • frances

    Just wondering if there is a substitute for arrowroot that has a lower GI? Arrowroot has a GI of 95 which is high for anyone who is prediabetic. Thanks.

  • Trish

    Really Yummy. Much better then I expected!

  • Cara

    Could you use rice flour instead of the arrowroot?

  • Tracey Lougheed

    I think I just had the perfect breakfast 🙂 after a fab workout in the great outdoors. A delicious slice of Paleo inside out bread with avocado, leftover wilted greens and sweet potato, yum! Love your recipes, just brilliant!!. You have revolutionized my life!! nutritious tasty food, losing weight (without dieting) and feeling great. Thank you, keep up the great work. I want to convert everyone I know to the IQS way of eating.

  • kayleanne

    That bread in the lunch box does not look like the inside out bread. I can’t see the chunky olives or ham in it. Can I just omit those to get this plainer bread?

  • Mik Dee

    Great book, great recipe. My partner HATES olives so I substituted them with artichoke hearts. It worked really well.

  • Rashmi Dixit

    Turned out brilliant the first time; I used vegetarian ham. This time around, I have messed with the recipe: added diced onion, added and extra egg and a few tablespoons of soy milk as it was too dry, added chopped sundried tomato and ran out of arrowroot so added some protein powder. Likely used a bit more of everything. I will let you know if it works

    • Rashmi Dixit

      my amended recipe tasted great but turned out a little bit stodgy; maybe because I overshot with the fluid? Still – nice bread!

  • Ellen

    Ive made this recipe twice now and my loaf never rises more than about 2cm. Is that normal?

  • Naomi Burgess Mitchell

    This is so damn good 🙂

  • Sussi

    Can you substitute almond meal with something else? Coconut flour? I have nut allergy.

  • Sandra Parry-Husbands

    Hi, love the recipe. I have left out the ham and parmesan but am wondering how many calories are in each slice, if 12 slices are cut out of it