I challenge you not to fall in love with this bread. It is soooooo delicioso!! I like to show off with it when we have people round; “oh this, yes I just whipped it up, it didn’t take long…” It goes great with so many meals – soup, brunch, BBQ’s, you can toast it, make French toast with it, or just have it sliced with butter. Mm mm mmmm…
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| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings |
-8
|
Ingredients
- 1 1/2 cups ground almond
- 3/4 cup arrowroot
- 1/2 tsp sea salt
- 1 1/2 tsp bicarbonate of soda
- 5 eggs
- 1 1/2 tsp apple cider vinegar
- 1 tbsp flat leaf parsley finely chopped
- 1/2 cup pitted olives halved (optional)
- 3/4 cup grated courgettes
- 1/2 cup finely diced ham optional
- 1/2 cup parmesan finely grated
- 2 tbsp pumpkin seeds
Ingredients
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Instructions
- Preheat oven to 160oC and line a loaf tin with baking parchment
- Mix together the ground almond, arrowroot, salt and bicarb
- In a separate bowl whisk the eggs lightly with the apple cider vinegar
- Add the parsley, olives, courgettes, ham and cheese and whisk well
- Add the egg mixture to the dry ingredients and mix well
- Pour the dough into the tin and sprinkle the pumpkin seeds on top
- Bake for 30-35 mins until a skewer comes out clean
- Transfer to a wire rack to cool before slicing
- (Leftover slices can be frozen between sheets of baking paper)
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