Healthy breakfasts: paleo inside-out bread
Sarah Wilson’s flourless breakfast bake contains all the the usual sandwich toppers in the bread, so there’s a meal-in-one in every slice
150g almond meal
½ teaspoon sea salt
½ tablespoon bicarbonate of soda
1 ½ teaspoons apple cider vinegar
1 tablespoon finely chopped flat leaf parsley
50g pitted olives, halved
125g grated courgettes
50g finely diced ham
50g finely grated parmesan cheese
2 tablespoons pumpkin seeds
1. Preheat the oven to 160 degrees C and line a loaf tin with baking paper. In a large bowl, mix together the almond meal, arrowroot, salt and bicarbonate of soda.
2. In a separate bowl, and using a fork, whisk the eggs lightly with the apple cider vinegar. Add the parsley, olives, courgettes, 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 the pumpkin seeds.
3. Bake the bread for 30-35 minutes, or until the top starts to turn golden and a skewer comes out clean. Remove from the oven and transfer to a wire rack. Allow to cool for five minutes.
Paleo Inside-out Bread from I Quit Sugar For Life by Sarah Wilson (Macmillan, £14.99) Photography by Marija Ivkovic.