quickbread - paleo bread

quickbread - paleo bread

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  • Prep Time


  • Total Time


  • Servings



  • 150

    g (5oz) ground almonds

  • 100

    g (3½ oz) arrowroot

  • ½

    teaspoon sea salt

  • ½

    teaspoon bicarbonate of soda

  • 5

    medium eggs

  • teaspoons apple cider vinegar

  • 1

    tablespoon finely chopped flat-leaf parsley

  • 50

    g (2oz) pitted olives, halved

  • 125

    g (4½ oz) grated courgettes

  • 50

    g (2oz) finely diced ham

  • 50

    g (2oz) finely grated parmesan cheese

  • 2

    tablespoons pumpkin seeds


Preheat the oven to 160C/140C/gas 2½ and line a large loaf tin with baking paper. In a large bowl, mix together the ground almonds, arrowroot, salt and bicarbonate of soda. 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. Bake the bread for 30-40 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 5 minutes before slicing. Freeze leftover slices between sheets of baking paper in a zip-lock bag.


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