This is a Sarah Wilson (from I Quit Sugar fame) recipe that we have modified to suit the amount of time families have for baking, taste buds and what is in the fridge.
Basic Bread Recipe
1 ½ cups almond meal
¾ cup arrowroot
½ teaspoon salt
½ teaspoon bicarbonate of soda
1 ½ teaspoons apple cider vinegar
¾ cup zucchini, grated
1 tablespoon flat leaf parsley
1/3 cup pitted olives
1/3 cup finely diced nitrate free ham
Optional On the Top Sprinkles
2 tablespoons pepitas
Preheat your oven to 160°C 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 whisk the eggs with the vinegar. Add the zucchini and whisk well. At this stage add in any of the extra optional add-ins that you would like to use. Mix together the wet ingredients and the dry ingredients and then pour the dough into the prepared tin and sprinkle with pepitas if using. Bake for 30-35 minutes or until the top starts to golden and a skewer comes out clean. Remove from the oven and allow to cool for 5 minutes before slicing.
Cut the loaf into slices and separate them a little in a zip lock bag. Place them in the freezer. By separating the slices before freezing you will be able to easily remove one slice at a time. This is such a great way to have fresh bread at your fingertips without waste. We love our wheat free bread toasted, smeared with a generous amount of avocado and topped with salt. Add sliced tomato before the salt for an extra delicious breakfast, lunch or snack!