My first Paleo (even if you're not Paleo) Bread
What is better than throwing a bunch of your fave ingredients into a bread that is a bit like a colourful sandwich..filled with goodness and nutrition. Its filled with all the vegetables YOU love (there is a lot of room to move here.. so be my guest and change the vege's up) I love that this means there is no need to go to the fridge, pull everything out, wash and slice all those sandwich fillings up ...make the sandwich... and then put it all away and clean up. No thank you!
This is an easy throw together that I have been making most weeks for our family's lunch box. I made double the quantity and then freeze the extra slices which can be easily removed and defrosted overnight for lunch the next day. Thinking ahead and wrapping portions when making something like this really does save time later on.
Let me know how you get on xx
- 1 cup almond meal
- 1 cup walnut meal (1 cup of walnuts blitzed in the food processor)
- 1/2 cup almond flour (use wholemeal flour if you choose)
- 1/2 tsp bicarb soda
- 6 free range eggs, lightly whisked with 1 tsp apple cider vinegar
- 1/4 cup quality extra virgin olive oil
- 1/2 cup finely diced quality speck (you can use bacon or ham)
- 1/2 cup grated zucchini
- 1/2 cup grated carrot (you could use beetroot too)
- 1/2 cup FINELY sliced kale (use peas/spinach/the choice is yours)
- 1/4 cup finely chopped parsley
- 1/4 cup grated vintage cheddar cheese (or normal cheddar if you prefer)
- pinch of salt
- 1 tbs mixed sesame seeds/pepitas/poppy seeds/flax seeds to sprinkle over the top (optional what you use or use a mix of all)
- Handful cheese to sprinkle over the top (optional)
1. Preheat oven to 160 C. Line a loaf tin with baking paper and line any gaps with olive oil.
2. Using a large bowl, mix the almond and walnut meal, almond flour, salt and bicarb soda.
3. Add the oil/cheese/vegetables/herbs/meat and lightly whisked eggs to dry ingredients and fold mixture using a spatula until very well combined. Try not to beat the hell out of it.
4. Pour into prepared loaf tin, sprinkle with what ever you have chosen.
5. Bake for 40-45 minutes or until a skewer comes out clean.
6. Let it sit for 10 minutes before removing from the tin. Lovely served warm or at room temp.
Please note: Keep in the fridge in an airtight container for up to 3 days. Also - make sure you leave to cool completely if you are freezing portions.