ZUCCHINI PALEO BREAD
I try to avoid grains as much as possible, not because I have a sensitivity to them, but because they are not a nutrient rich food. My family and I do love our bread- fresh salad sandwiches in the summer time, warm bread to dip into a hot soup in the winter or a grilled cheese, at anytime of the year! I wanted to come up with a recipe for a grain free option that will still allow us to enjoy these meals.
I have used almond meal in replacement of wheat flour, the almonds provide a good source fatty acids and are low in carbohydrates. The arrowroot flour gives the bread a lightness, allowing thin slices for sandwiches. Serve it by itself, thickly sliced smeared with grass-fed butter, or to dunk into soups. We enjoy it fresh out of the oven with a chunk of cheese and sauerkraut on top, avocado and chutney also go well.
1 1/2 cups organic almond meal
1/2 cup organic arrowroot flour
1 cup grated organic zucchini
3 organic eggs, from pastured hens
1 tsp organic bicarb soda
1/2 tsp himalayan salt
1 tbsp organic dried oregano
1/2 cup grated organic cheese, parmesan, mozzarella or cheddar work well. You can leave the cheese out if you prefer.
2) Combine all the dry ingredients into a medium size bowl
3) Add the eggs (whisked), cheese and zucchini and mix until well combined
4) Pour mixture into the bread tin and bake for about 35 minutes. The bread will turn a golden brown, to be sure insert a fork, this will come out clean if it’s cooked through.
5) Allow to cool in the tin for 5-10 minutes before removing. This is delicious served warm with some vintage cheddar and avocado on top.