I have altered this a lot from the original recipe. I like a seedy, grainy bread and these changes are more along those lines. Also less almond meal is a winner because it is expensive! I have stopped adding in the parmesan cheese too.

1 cup almond meal
1 and 1/4 cups arrowroot
1/2 tsp sea salt
1 tsp baking soda
4 eggs
1 1/2 tsp apple cider vinegar
2 tbsp of dried parsley
1 zucchini - grated
2 tbsp pepitas
2 tbsp sunflower seeds
2 tbsp linseeds
2 tbsp sesame seeds

1 cup almond meal 1 and 1/4 cups arrowroot 1/2 tsp sea salt 1 tsp baking soda 4 eggs 1 1/2 tsp apple cider vinegar 2 tbsp of dried parsley 1 zucchini - grated 2 tbsp pepitas 2 tbsp sunflower seeds 2 tbsp linseeds 2 tbsp sesame seeds

Preheat the oven to 180 degrees and line a loaf tin with baking paper.

In a large bowl, mix together the almond meal, arrowroot, salt, baking soda and seeds. In a separate bowl and using a fork, whisk the eggs lightly with the apple cider vinegar.

Add the parsley and zucchini and whisk well, then add the egg mix to the dry ingredients. Mix well to combine, then pour the dough into the prepared loaf tin.

Bake for 30-35 mins or until the top starts to turn golden and a skewer comes out clean.

Remove from the oven and transfer to a wire rack. Allow to cool for 5 mins before slicing. Freeze leftover slices between sheets of baking paper in a zip lock bag.