Think of this loaf as your warm, tasty friend on a cold winter’s day. Perfect smothered with grass fed butter. You can enjoy a slice (or two) of my Bacon, Sundried Tomato & Basil Loaf for breakfast, lunch, dinner or as a snack! High in fiber, protein, good fats and packed full of nutrients, vitamins and slow burning goodness meaning you will be full for longer! Best of all there is NOTHING PROCESSED in here, it’s gluten free and paleo.
BACON, SUNDRIED TOMATO & BASIL LOAF
Makes 1 loaf
1 3/4 cups almond meal
1/4 cup buckwheat flour
1 pinch of Celtic or Himalayan Sea salt
1/2 tsp bicarb soda
2 tsp apple cider vinegar
1/2 cup chopped sundried tomatoes
200g smoked bacon, finely diced
1 small handful fresh basil, chopped
1 spring onion, finely sliced (or 1/3 cup)
1/4 cup flax seeds (plus extra for the top)
Line a loaf tin with baking paper.
Mix all ingredients in a bowl and pour into the loaf tin.
Sprinkle extra flax seeds over the top.
Place in a cold oven and set to 160°C and bake for 45-50 mins until a skewer comes out clean.
Allow to cool for 20 mins before using a sharp knife to slice loaf.