July 27th, 2017
From Perfectly Paleo, by Rosa Rigby
First, make the nut-free loaf. Preheat the oven to 180°C (350°F) Gas 4.
Mix together all the dry ingredients in a large mixing bowl.
In a separate bowl, whisk together the oil, egg and egg white with 175 ml/ 3/4 cup of warm water.
Make a well in the centre of the dry ingredients and pour in the wet mixture. Stir together quickly. The coconut flour and the psyllium husk absorb the liquid faster than you would think so be sure to move quickly from the minute you add the egg mixture to when you put the loaf in the oven.
Use your hands to press the mixed ‘dough’ into the prepared loaf pan.
Bake in the preheated oven for 40 minutes.
Remove from the oven, turn out the loaf from the pan and remove the baking parchment. Cool on a wire rack. Thinly slice the loaf into 8–12 slices.
Put a small heap of rocket/arugula leaves on each slice and top with sliced avocado or Parma ham, then roast (bell) peppers and sun-dried tomatoes.
Drizzle with a little olive oil and season with salt and pepper.
Note: Try topping the slices with smoked mackerel mixed with a little good-quality or homemade mayonnaise and thin ribbons of cucumber lightly pickled in white wine vinegar. Or to use up any cuts of leftover roast beef, layer up rare beef slices with parsnip remoulade.