Pizza Bread
This is adapted from Sarah Wilson’s Paleo Inside-Out Bread from her ’I Quit Sugar for Life’ book. We call it Pizza Bread and all three of us can’t get enough of it! Eadie said last week when she was into her second piece, “This is like zucchini slice but way better!”
Perfect as lunch or dinner with a salad. Slice it up, pop a piece of baking paper between each one, freeze it then grab one out the night before to have for brekkie (heat on a sandwich press or pack in lunchboxes. Delicious with pesto on top!
INGREDIENTS
1 1/2 cups almond meal
3/4 cup arrowroot
1/2 tsp Celtic salt and some freshly cracked pepper
1/2 tsp bicarb
5 eggs
1 1/2 tsp apple cider vinegar
1 Tbsp fresh herbs eg parsley or basil, finely sliced. Or dried Italian herbs
3/4 cup grated zucchini
2 rashers bacon
1/2 cup grated Parmesan
2 Tbsp sliced olives (or sundried toms)
2 Tbsp pepitas or sunflower seeds (to sprinkle on top at the end)
1. Preheat oven to 160 and line a loaf tin with baking paper.
2. In a large bowl, mix together the dry ingredients then make a well in the middle and throw in the wet.
3. Mix well then pour into load tin and sprinkle seeds on top. Bake for 30-35 mins or until golden. Allow to cool for 10 mins before slicing.