Scrumptious GF, Raw Sugar Free, Veggie Bread
Hello there,
This is a fabulous recipe I adapted from one out of Sarah Wilson’s book “I quit sugar for life”.
It is labelled as Paleo inside out bread in her book, however, I wanted to make it into a veggie option and cheese free too.
I was asked by a friend for the recipe who loved it whilst sampling it on our camping trip.
So here it is… I’d love to hear how it goes for you.
Note: I’ve included Thermomix (TM) instructions and basic instructions, hopefully it makes sense!
You will need…
- 1.5 cups of organic almond meal (188g)
- ¾ cup organic arrowroot (100g)
- ½ tsp Himalayan/Celtic good quality sea salt
- ½ tsp bicarbonate of soda (baking soda)
- ½ cup nutritional yeast
- ¾ cup grated organic zucchini
- 1 tablespoon of fresh organic coriander or parsley
- 5 organic medium sized eggs
- 1.5 tsp organic apple cider vinegar (ACV)
- ½ cup organic sunflower seeds
- ½ cup organic chickpeas
- Thermomix / or mixing bowls and spatulas
- Weighing scales / measuring cups
- Pyrex / ovenproof loaf tin
- Stainless steel flat ended scraper like cheese slicer / or greaseproof paper
- An oven ;0)
1. Add into either a TM bowl, /or into a mixing bowl…
… 1.5 cups of organic almond meal (188g)
[I activate my almonds to help our bodies more easily digest them – see here for how to activate them. I then blitz them on speed 10 for about a minute in the TM, so they can still have the skin on, getting some gentler roughage.]
…¾ cup organic arrowroot (100g)
…½ tsp Himalayan/Celtic good quality sea salt
…½ tsp bicarbonate of soda (baking soda)
… ½ cup nutritional yeast
2… Mix well. (Stir, or blitz on speed 5 for a few seconds in TM)
3… Place the above in a dish, /or leave aside for now.
4… Then, in the Thermomix bowl, /or other separate metal or glass bowl add…
… ¾ cup grated organic zucchini (or 1 small zucchini blitzed in TM sp 5 for a couple of seconds until finely chopped.
… Pre-Chop up 1 tablespoon of fresh organic coriander or parsley, (or lemon balm, or tarragon, depending on taste, and availability).
[I use a handy pair of herb chopping scissors, making them easy to use and cut up nice and small.]
5… For TM, continue adding the following into the bowl, /or… gently whisk the following 2 ingredients together prior to adding in with zucchini and herbs…
… 5 organic medium sized eggs
… 1.5 tsp organic apple cider vinegar (ACV)
/For TM, sp 5 for a few seconds to gently whisk the eggs./
6… Add all the ingredients together in to the bowl along with…
… ½ cup organic sunflower seeds
… ½ cup organic chickpeas (precooked, or thoroughly rinsed and drained canned ones)
7… For TM, blitz Reverse speed 4 for about 10seconds, /or gently stir through all ingredients until well mixed.
8… Carefully, spatula out, all the ingredients into a buttered pyrex/oven proof glass loaf tin.
9… Sprinkle some pepita (pumpkin) seeds to form a little layer on top, or sunflower seeds, sesame or poppy seeds.
9… Bake on 160 degrees for about an 1hour, keeping an eye on it, checking it after 35minutes with a skewer to ensure its cooked in the middle and not still sloshy.
[I use a handy benchtop oven, nice and small, uses less electricity and takes less time to heat up, and requiring nil bending to access the contents!]
10… When cooler, get your stainless steel handy flat ended scraper looking cheese slicer and very very gently slide it down each side and a bit along the bottom all the way around to loosen it, DO NOT go straight down onto the glass for risk of a disastrous smash! (Another option would be to line it with baking paper so it comes out easier.)
Enjoy warm, cooler, or store in the fridge or freezer (due to no preservatives and to keep nice and fresh).
I cut up into slices and freeze them in a freezer proof glass container, ensuring the edges are separated between each one, ie. Place them in off centre to each other. This is so they can be gently separated, or separate them with greaseproof paper.
Then simply toast the frozen pieces and enjoy!
See my healthy recipes for more enjoyable snacks and meal options 😊
