(Please note: All of these recipes are 100% gluten-free, 100% guilt-free, and 100% delicious)

Tuesday, February 5, 2013

Rosemary Bread


I didn't think that my toddler would approve of this herb bread since it's not sweetened at all, but she actually loved it.  Pair this high fiber, Omega-3 rich bread with a healthy soup such as this one, or use it for your sandwich bread, and you'll be a happy, healthy, and satisfied person.




INGREDIENTS:

- 2 cups brown or golden flaxseed meal
- 1 cup almond flour
- 2 teaspoons minced fresh rosemary
- 2 teaspoons aluminum free baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon sea salt
- 4 pastured eggs
- 1 cup raw milk, or unsweetened almond milk
- 1/2 cup good quality butter, melted
- 1/4 cup chia seeds, or hemp seeds (optional)


DIRECTIONS:

Preheat the oven to 375.  Line the bottom of a 4 1/2 by 8-inch loaf pan with parchment paper, then spread a thin layer of extra virgin coconut oil, or butter all over the inside of the pan.  In a medium bowl, combine the flaxseed meal, almond flour, rosemary, baking powder, xanthan gum, and sea salt and whisk until well mixed.  In a large bowl, whisk the eggs, milk, and butter together until thoroughly blended.  Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a smooth, sticky, and pourable batter.  Pour the mixture into the prepared pan.  Bake for 35 minutes, then rotate and bake for about 35 more minutes, until golden brown and springy when pressed in the center and the toothpick inserted into the middle of the loaf comes out clean.  Let the bread cool in the pan for at least 10 minutes before turning out the loaf.  Let cool on a wire rack for about 15 minutes before slicing and serving.  Best served slightly warm, with butter.

Makes 1 loaf (10-12 slices)



(Adapted recipe from this book; thanks Jen for giving it to me!)


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