My Paleo Inside-Out Bread recipe

Posted on March 12th, 2014

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.

 

 

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  • 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.

    [Reply]

  • Courtney

    Yum!! This looks amazing!!

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  • 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!

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    Trish Reply:

    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

    [Reply]

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  • 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!

    [Reply]

  • 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

    [Reply]

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  • 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.

    [Reply]

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  • 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?

    [Reply]

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  • 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! :)

    [Reply]

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  • 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?

    [Reply]

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