Grain free bread
Adapted from Sarah Wilson’s recipe
1 1/2 cups almond meal
3/4 cups organic no preservative arrowroot flour
1/2 tsp real salt
1/2 tsp baking soda
5 free range eggs
1 1/2 tsp apple cider vinegar
1 tblsp chopped fresh parsley
1 lg zucchini grated
100gm cooked chicken finely chopped
1/4 cup nutritional yeast
Preheat oven to 160 deg
I use a silicon loaf tin so don’t need to line this, line a loaf tin with baking paper.
In a large bowl mix
together all the dry ingredients. In a separate bowl whisk the egg then add vinegar. Add eggs and remaining ingredients to dry mix, stir to combine.
Pour the mixture into prepared tin.
Bake for 30-35 min or until golden brown.
Allow to cool before slicing.
I slice into about 17-18 slices and freeze.
I like to put this in the sandwich press to toast it then top with avocado…