Paleo veggie bread

Ingredients

1 ½ cup almond meal

¾ cup arrowroot flour

1/3 cup psyllium and chia fibre

½ teaspoon bicarbonate of soda

½ teaspoon salt

3 eggs

2 teaspoons of apple cider vinegar

1 carrot grated

1 zucchini grated                                                                           

Method

Preheat the oven to 180°/325°F and line a loaf tin with baking paper. I use a silicon loaf tin.

Mix the almond meal, arrowroot flour, psyllium powder. bicarbonate of soda and salt together.

In a separate bowl whisk the eggs and add the apple cider vinegar.

Add the grated carrot and grated zucchini to the egg mixture.

Add this to the dry ingredients and mix well to combine.

Pour it into the loaf tin.

Bake for about 45 minutes and remove to a wire rack.

Allow to cool for a few minutes before enjoying a slice…or two.

Notes:

This recipe took its initial inspiration from Sarah Wilson’s ‘I Quit Sugar’.

I have modified it by adding psyllium and chia fiber for gut health and reducing the number of eggs.

The original recipe recommends squeezing the liquid out of the carrot and zucchini (which I no longer do).

I love this recipe because it contains veggies and a total of 5 plant-based foods in a slice.