Recipe of the month: Paleo bread

Do you love bread but prefer to dodge the stodge? We love this high protein, low carb Paleo bread (adapted from a recipe by Sarah Wilson). It’s wonderful toasted and perfect to munch alongside a salad.


Makes 12 slices


Ingredients:

150g ground almonds 50g arrowroot 1/2 tsp salt 1/2 tsp bicarbonate of soda 5 eggs 1 1/2 tsp apple cider vinegar 1 tbsp chopped fresh parsley 50g pitted olives, halved 50g nutritional yeast 2 tbsp pumpkin seeds


Method:

Preheat oven to 170 degrees. Mix all ingredients together and pour in to a lined loaf tin. Bake for 35-40 mins or until it’s turns golden and a skewer comes out clean. Once cool, slice in to 12 and store in the fridge, in an air right container.


Per slice: 157 calories, 9g protein, 10g fat, 7g carbs





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