Lunch ideas? YES PLEASE! I was exploring Sarah Wilson‘s I Quit Sugar For Life book for any tote-able lunch recipes for Nico. I got bored with his usual lunch choices and wanted to offer him something more wholesome. Say hello to the Paleo Inside-Out Bread!
What’s in it? All the good stuff: Eggs, Almond Meal, Olives, Flat Leaf Parsley, Zucchini etc. I ran out of ham, so I substituted with cooked bacon instead for this recipe – which is equally yummy! I also substituted the grated parmesan cheese with grated edam cheese which is 25% less fat than parmesan (just because that’s what I have in my fridge!).
As a result… *drums roll* Scroll down for the recipe or click here.
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.