Inside out Paleo bread filled with courgettes, olives, sundried tomatoes and parmesan

As you can imagine, life has been a little bit different these past couple of weeks and my husband has taken up the apron and become quite the domestic goddess. He’s kept the house running and making sure I eat three meals a day and healthy nutritious meals at that. The importance of your diet when you’re feeding a little one is paramount when you’re lacking on sleep and with all the demands that are physically placed on you. If it hadn’t been for Will, I’d have been living on yoghurt, fruit and granola for the past 3 weeks.

DSC_0124

I’ve been a little bit jealous that he’s got to cook every night and he’s even produced some amazing white chocolate chip cookies this week when I said I fancied some but refused to buy them from a shop! I think he’s secretly quite enjoyed taking over the kitchen these past few weeks.

Meal times have changed a lot since Sebastian arrived. I used to take time to prepare meals making sure the 5-a-day was covered and spent hours perusing cook books to find new recipes we could try out for our evening meals.

DSC_0139

Now that Will is back at work, I’m fending for myself and grabbing lunch as and when I can depending on what Sebastian’s routine might be that day. Will is still making dinner when he gets home from work although I’ve started getting things ready for the evening and marinating meats or fish early in the day so that we can get a meal on the table a little bit earlier. I think if you can be prepared, actually there’s no reason not to still eat nutritious meals.

I came across this recipe a little while ago and happened upon it again when I was looking through some photos on my phone of different recipes I wanted to get around to making one day.

DSC_0132

It seemed like the perfect kind of bread to have on standy-by in the freezer that you could just grab a slice of when you needed something to keep you going.

It’s full of nutritious goodness with no flour or wheat involved. I doubt it’s low in calories with a high almond content, plenty of eggs and parmesan, but it’s all good calories. The almonds and grated courgette keep it moist and spongy making it more reminiscent of a cake than bread, but the savory ingredients give it a sandwich feel and taste.

DSC_0135

All the flavours work so beautifully together that it’s like a roasted veg sandwich in an easy to eat slice. Perfect at the moment when most the time I’ve only got one spare hand.

You can see all the different colours of the various vegetables speckling the spongy bread, which makes it particularly inviting. So inviting, that the loaf only lasted one day in our household.

DSC_0140

When you haven’t got much time, why not spend 45 minutes getting this ready on a Sunday afternoon so that it’s ready for the week ahead. It’ll stop you grabbing the snacks and keep you running all day long.

DSC_0124

Inside out Paleo bread filled with courgettes, olives, sundried tomatoes and parmesan

Taken from ‘I quit sugar for life’ by Sarah Wilson with a slight twist 

Ingredients

150g ground almonds

100g arrowroot (I found this online at the Whole Foods store)

½ tsp sea salt

½ tsp bicarbonate of soda

5 medium eggs

1 ½ tsp apple cider vinegar

1 tbsp chopped parsley

1 tbsp chopped oregano

50g pitted olives, chunkily chopped

125g grated courgette (which is approx. ¾ of a courgette)

50g sundried tomatoes, chunkily chopped (the original recipe called for 50g of lean ham if you’d prefer)

50g finely grated parmesan cheese

2 tbsp pumpkin seeds

Method

Preheat the oven to 160 degrees and line a loaf tin with baking paper.

In a large bowl, mix together the ground almonds, arrowroot, salt and bicarbonate of soda.

In a separate bowl, whisk together gently or using a fork, the eggs and apple cider vinegar. Add your parsley, tarragon, olives, courgettes, sundried tomatoes and parmesan and mix well. Add the egg mix to the dry ingredients and combine the ingredients thoroughly. Pour the dough into the prepared loaf tin and sprinkle on the pumkin seeds.

Bake the bread for 30-35 minutes or until the top starts to turn golden. A skewer should come out clean, like you would with a cake.

Remove from the oven and leave to cool on a wire rack.

Once cooled, slice and freeze any leftover slices between sheets of baking paper in a zip lock bag, so that you have a meal in a slice ready to go whenever you fancy!

Advertisements
This entry was posted in Baking, Bread, Lunch, Recipes and tagged , , , , , . Bookmark the permalink.

3 Responses to Inside out Paleo bread filled with courgettes, olives, sundried tomatoes and parmesan

  1. This looks really tasty 🙂 I love the combination of ingredients that you have used!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s