Trying to shake your addiction to bread? Here is a healthy tweek to get you moving in the right direction along with your blood sugar. Make a loaf and freeze it in slices, so it’s out of sight and there if you really need it. Aim for progress not perfection. This will give you lasting results. Add a topping high in good fats, like nut spread or avocado or protein, like hommus or tomato, turkey and sprouts to even out those blood sugars so they’re as smooth as silk!
- 1 cup arrowroot (tapioca) flour
- 2 cups hazelnut or almond meal
- 1/2 cup chia seeds
- 1 tsp baking powder
- 1/2 tps sea salt
- 1 Tbsp pumpkin seeds
- 1 Tbsp sunflower seeds
- 6 eggs
- 2 tsp apple cider vinegar
- 300g zucchini, grated
- 2 Tbsp black olives, finely chopped
Cashew Nut Butter – makes 2 cups
- 3 cups raw cashews
- 1 Tbsp coconut oil, melted
- pinch sea salt
- Preheat oven to 160deg C (140deg fan forced) & line 22cm loaf tin.
- Combine all dry ingredients in large bowl. In separate bowl, whisk eggs lightly with a fork and stir in all other wet ingredients.
- Combine wet and dry ingredients and mix with a spoon to form a slightly wet dough.
- Pour dough into loaf tin and sprinkle with extra pumpkin and sunflower seeds.
- Bake for 1 hour, or until golden on top. To test if cooked, insert skewer to see if comes out clean or press on top to see it holds it’s shape.
- Prepare cashew butter, place cashews in food processor and process until dough like consistency. Now add melted coconut oil, salt and 1 Tbsp water and process to desired texture – smooth or crunchy. Store in airtight container until needed.
- To store bread, keep in airtight container for up to 5 days. I prefer to freeze in slices covered with plastic wrap or container separated by baking paper.
If you like it, share it.