This simple loaf sees the outside sandwich toppers embedded in the bread. A meal in-one in every slice. I use this loaf as a nifty lunchbox idea . Pop a couple of slices of Paleo Inside-Out Bread in your lunchbox, with a little salmon (or tuna or some such) and sauerkraut.
INGREDIENTS:(Makes 1 loaf)
- 1 1/2 cups almond meal
- 3/4 cups arrowroot
- 1/2 teaspoon sea salt
- 1/2 teaspoon bicarbonate of soda
- 5 eggs
- 1 1/2 teaspoons apple cider vinegar
- 1 tablespoon finely chopped flat-leaf parsley
- 1/3 cup pitted olives, halved
- 3/4 cup grated zucchini
- 1/3 cup finely diced ham
- 1/2 cup finely grated Parmesan cheese
- 2 tablespoons pepitas
Preheat the oven to 160C 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 and using a fork, whisk the eggs lightly with the apple cider vinegar. Add the parsley, olives, zucchini, 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 pepitas.
Bake for 30-35 minutes or until the top starts turning golden and a skewer comes out clean. Remove from the oven and transfer to a wire rack. Allow to cool for five minutes before slicing. Freeze leftover slices between sheets of baking paper in a ziplock bag.