Paleo and Gluten Free "Inside Out" Loaf
Recipe By: I was given this recipe by my cousin, but I think she got it from the book "I Quit Sugar"
It is called "inside out" because the toppings you would normally put on top of the bread are baked into the bread.
You can toast it under the grill and have it with soup.
You can also use it as "bread" as a base for an open sandwich.
Ingredients:
150g raw almonds (or almond meal)
100g arrowroot
1/2 teaspoon sea salt
1/2 teaspoon bicarb soda
5 eggs
1 1/2 teaspoons apple cider vinegar
1 tablespoon flat leaf parsley, finely chopped
1/3 cup pitted olives, halved
1 small-medium zucchini
50g ham
65g parmesan
2 tablespoons pepitas
Directions:
1. Preheat oven to 160 degrees (fan forced) and line a loaf tin with baking paper.
2. Grind the almonds into almond meal and set aside.
3. Grate the parmesan finely and set aside.
4. Wash the zucchini and chop into large chunks. Add into the TMX bowl and coarsely grate 3-4 seconds speed 4.
5. Add in the ham and olives and parsley and chop for another couple of seconds speed 4. Don't chop it too fine though.
6. Add in the 5 eggs, the apple cider vinegar and the grated parmesan and mix well 5 seconds, reverse speed 3-4, or until well mixed
7. Add the almond meal, arrowroot, salt and bicarb soda and mix reverse speed 4 for 5-10 seconds until well combined.
8. Pour into the tin and sprinkle with the pepitas.
9. Bake 30-35 mins or until the top starts to turn golden and a skewer comes out clean.
10. Remove and cool on a wire rack. Allow at least 5 mins before slicing.
11. Freeze leftover slices between sheets of baking paper to stop sticking.
Notes:
French Toast: Dip both sides in a mixture of beaten egg and a dash of milk. Heat a little olive oil or coconut oil in a frying pan over medium-high heat and cook the egged toast for about 2 mins on each side or until nicely browned. Serve with guacamole.
Variations: for vegetarian, just leave out the ham. Could also add in sundried tomatoes or roasted capsicum.
