January 12, 2015

Sugar-Free Bread Recipe (and an update!)

You might have seen a little post I put up last week, promising to be kinder to myself. Part of that is loosening the reigns on how I eat and just allowing myself to enjoy food again because food, especially cooking, is a huge part of who I am. This recipe reawakened that spark in me and I wanted to share it with you as it really is delicious. But, first I thought I would incorporate a little health update here as it's relevant and many of you seem to enjoy those types of posts.

I'm still sugar-free and eating a high fat/low carb diet (for more on this see here) and can't recommend it enough but, I'm no longer measuring food, no longer tracking with My Fitness Pal. I do still have some weight to lose but, I am hopeful that I can achieve this through guesstimating and continuing to train hard and frequently.

I decided to make the switch from regimented eating to realistic eating after I was gifted Sarah Wilson's I Quit Sugar For Life book for Christmas. I read it cover-to-cover in a few days and immediately ordered the original I Quit Sugar book as I was so impressed with the recipes and the reassurance that living sugar-free and without processed food was enough - in other words, ditch the calorie counting, macros and kitchen scales. Just to note, the 8-week sugar-quitting plan (the foundation for this lifestyle and included in the first book) is exactly how I went about it in March 2014 and how I would advise anyone looking to kick sugar to the curb to approach it.

So, as I mentioned above, cooking is something I really love but, it fell by the wayside over the last 10 months as I ate with army-like precision. Yes, it got results but, it wasn't sustainable so, my first foray into the newfound sugar-free cooking territory was this incredible bread from IQSFL. Sarah Wilson calls it her Paleo Inside-Out Bread because the sandwich fillings are inside the the bread. I'm sure you could substitute other fillings but, I make it as Sarah suggests as it results in in a deliciously savoury loaf that is perfect with eggs for breakfast.

150g almond flour/meal
100g arrowroot
1/2tsp salt
1/2tsp bicarb
5 eggs
1 1/2tsp apple cider vinegar
1tbsp chopped parsley
50g pitted olives, halved
125g grated courgette
50g diced ham
50g grated parmesean cheese
2tbsp pumpkin seeds

This is probably the simplest bread you will ever make. No yeast, no kneading, no proving. Just bung the dry ingredients in one bowl, the wet ingredients (including the olives etc.) in another bowl and then add the wet to the dry. Mix it all together really well, pour into a lined loaf tin and top with pumpkin seeds. Pop it in the oven at 160C and check it after 35 minutes - if a skewer comes out clean, it's done. However, I found that it took around 55 minutes in my oven. Allow to cool before slicing.

I got 13 slices from one loaf and froze them in a zip loc bag with greaseproof paper between each slice. I tend to eat one slice with my breakfast on gym days as need the extra carbs and it keeps me really full until lunchtime. Also, if you are low carbing and missing toast; a slice of this, toasted with some real butter is everything!


  1. Sounds great but one question, where could I get arrowroot? Don't think I've ever come across it

    1. I get it in Nourish! It's €1.60 for a 50g bag or €21 for a kilo. Is not the cheapest but I get around 14 slices from one loaf so lasts a few weeks!


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