If you've read my book, Primal Cure, then you're probably a little confused by the recipe title. Sundried tomato and olive bread? Yes my friends, you read that correctly. Bread! The glorious food group you thought you had to give up when going Primal or in fact, just eating healthier.
Today I'm bringing you a Primal friendly bread recipe that contains absolutely no carbs (carbohydrates are really bad sugars) and when consumed in moderation, can be part of your Primal lifestyle.
As we all know, bread contains carbs and carbs contain sugar. You'll also find that bread comes in two forms - simple carbohydrates (white and refined-flour bread) and complex carbohydrates (whole-grain bread).
When it comes to simple carbs, these have the smallest molecules and are absorbed quickly to give our body a sudden boost of energy, a quick increase in blood sugar levels and as a result, this causes a spike in the production of insulin. As these molecules are converted to energy very quickly, if we don't burn off the energy then it is quickly stored as fat in our body's favourite fat store. Simple carbs include virtually all types of sugar.
As for complex carbs, they're slightly different. Complex carbs are composed of long strings of simple carbs and are therefore bigger. As they are bigger they have the be deconstructed into simple carbs before they can be absorbed. Therefore, they provide the body with energy more slowly, which in turn, is more beneficial to our body as it gives it more of an opportunity to use the energy as fuel instead of storing it as fat. However, the energy from complex carbs is still released faster than both protein and fat, which is why a Primal lifestyle favours a diet of fats and protein a whole lot better.
Now before you rush out and grab a load of complex carbs, remember that the reason why we avoid carbs is because they convert to sugar. That's it. Think of it this way: carbohydrates are just sugar in disguise. Potatoes, pasta, bread and rice all convert to sugar in the body and ultimately, acts as poison. Carbs may taste delicious and they make you feel full for a short while, but we need to remember that carbs are indeed manufactured and that our bodies were never designed to consumer them in the first place. Not only does too much sugar make us fat, but also it will eventually lead to a whole load of problems including illnesses and diseases. It's not rocket science. Just give my book, Primal Cure a read to understand more.
As for the recipe, it turned out to be more than I expected. From the flavours to the texture, this truly is a recipe that will have you thinking that you are in fact eating a slice of bread. I played around with the recipe a little in order to get the texture right because when using ingredients high in healthy fats it can leave you with a slightly oily bake. However, after a few trials., I was left with a beautifully flavoursome bread with the perfect bread texture. Not too oily and not too dense.
Thanks to the olives and sundried tomatoes, you're also left with a stunning display of colours and aroma once you cut into the bread. Although no carbs were used in the making of this bread, it rises and bakes just like a normal loaf of bread would.
Unlike most bread recipes, this Primal sundried tomato and olive bread recipe requires no kneading and no rising time. Simply mix the ingredients together and bake. It really is that simple. Therefore, it makes for the perfect last minute preparations. It's also a great way to encourage friends and family members into living a more Primal lifestyle. In fact, they may not even notice the difference!
Before we get baking however, can I recommend one thing? Try toasting your slice of sundried tomato and olive bread before eating. By toasting the bread, it allows the toaster to heat up the flavours inside and provides it with a gorgeous crisp, which in my opinion, really makes this recipe so please do give it a go!
Sundried Tomato and Olive Primal Bread
- 225g almond flour
- 2 tbsp organic unflavoured whey protein powder
- 40g mixed seeds (pumpkin seeds, golden linseed and flaxmeal)
- Pinch of salt
- 1/2 tsp baking soda
- 4 large organic whole eggs and 1 egg white
- 1 tbsp apple cider vinegar
- 110g mixed olives
- 70g sundried tomatoes - chopped
- 1/2 tsp fresh basil
- 1/2 tsp fresh oregano
- 1/2 tsp black pepper
- Begin by pre-heating your oven to gas mark 4 and grease an 8" x 8" baking tray.
- In a bowl mix together the almond flour, protein powder, salt, seeds and baking soda.
- Add the eggs and apple cider vinegar to the bowl and whisk until everything has combined together.
- Ad the olives, chopped sundried tomatoes and the rest of the seasoning and herbs and carefully mix with a wooden spoon.
- Pour your bread mixture into the greased baking tray and pop in the middle of the oven to bake for 40 minutes. Once done and cooked throughout (your oven temperature may differ so check in the middle of the bread), remove your load and leave to cool completely before removing it from the tin. This part is incredibly important to make sure the bread keeps its hold!
- Once cool, slice the bread and if possible, toast! This bread is the best toasted as the heat warms the flavours throughout and creates a truly golden crisp outside. Either way, dig in and enjoy!