This is my husband’s favourite bread recipe that’s packed with protein and heart healthy omega- 3s. This bread is great toasted in the morning topped with black tahini and raw organic honey. For a savoury option, simply spread with smashed avocado.

Paul's protein bread

Makes 1 loaf

170g almond meal
90g arrowroot
30g ground golden flaxseeds
½ teaspoon sea salt
½ teaspoon baking soda
4 organic eggs
4 tablespoons extra virgin olive oil or coconut oil
1 tablespoon lemon juice
Preheat your oven to 160°C fan-forced.

Combine the almond meal, arrowroot, flaxseeds, sea salt, and baking soda. Beat the eggs, olive oil, and lemon juice, then pour into the dry ingredients. Mix well and pour into a lined loaf tin lightly oiled then dusted with almond meal.

Bake for 50–60 minutes until cooked through and firm to touch. Remove from the oven and cool. Rest in the tin for 1 hour before removing.

Healthy Baking – Cakes, Cookies + Raw is available February 2017 on eStore and selected bookstores. Hard copies will retail for $69.95 AUD and the eBook version will be available to purchase on iTunes and Amazon.