This is a great recipe for the winter mornings. It will build up your kidney energy!
Makes 1 loaf
1 1/2 cups almond meal
3/4 cups arrowroot
1/2 teaspoon sea salt
1/2 teaspoon bicarbonate of soda
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.