This is very filling bread and a great alternative to shop bought gluten free breads that are made from highly processed grain flours. With the addition of the vegetables and bacon you really do have a meal in a slice!
A fantastic ‘lunch box’ option and tastes great topped with avocado. It also toasts very well too! Makes a small loaf (8 -10 thick slices)
1 c. raw almonds^ – ground to a meal
1/4 c. sorghum or coconut flour
1 tbsp. each: sunflower & pumpkin seeds
1/4 tsp. sea salt & black pepper
1/2 tsp. each: baking powder & baking soda
4 lg. eggs (omit a yolk for a lighter version or use a chia seed egg)
1/2 tbsp. apple cider vinegar
1/4 – 1/2 c. fresh parsley – finely chopped (or use dried)
pinch of cayenne (optional)
1/3 c. raw zucchini or broccoli – grated or finely chopped
1/4 c. good ham or cooked bacon – finely chopped
1/4 c. strong cheddar or parmesan cheese – grated
Pre heat oven to 180oC Line a small loaf tin with baking paper.
In a large bowl, place all the dry ingredients and mix well. Then add the grated zucchini or broccoli, ham, cheese and seasoning. (use a food processor to speed everything up).
In a small bowl beat the eggs, apple cider vinegar together, add this to all the other ingredients. Mix well with a fork. The mixture should be quite stiff. Spoon into a prepared loaf tin, press into corners and even out the top.
Bake for 30-35 mins or until a skewer comes away clean.
Cool on a baking tray and place in an airtight container and keep refrigerated, or once cool, slice, bag and freeze flat for later use.
Note^ grinding your own whole raw almonds is a much cheaper option that buying almond meal but you can use either. I personally prefer to use Sorghum flour as it creates a fuller and slightly lighter loaf.