Makes 1 loaf Preparation time 10 minutes Baking time 20 minutes
1 ½ cups ground blanched almonds or blanched almond meal
¾ cup arrowroot
1 ¼ teaspoons baking soda
½ teaspoon sea salt
2 tablespoons apple cider vinegar
3 tablespoons olive oil
sprinkle of sea salt
Preheat the oven to 180°C. Line a 20 x 23cm slice tin with baking paper. Place the ground almonds, arrowroot, baking soda and sea salt in a large bowl or food processor and mix to combine.
In a separate bowl, whisk the eggs, vinegar and olive oil, and then add this to the dry ingredients. Mix everything together and pour into the lined baking dish. Sprinkle with the sea salt and then bake for 20 minutes or until a skewer comes out clean. Allow to cool before slicing. Fill with your favourite real food sandwich fillings and cut into finger sandwiches.