Breakfast is the most important meal of the day, and if you don’t fuel your body right it can lead to poor concentration and energy levels throughout the day.
Choosing the right fuel can be difficult, however focusing on food that keeps blood sugars stable is the key.
That’s why we love this recipe from the Queen of I quit sugar, Sarah Wilson.
Paleo Veggie Bread
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, 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 cooling for five minutes before slicing. Freeze leftover slices between sheets of baking paper in a ziplock bag.
If you prefer a dairy-free option you can omit the parmesan cheese.