rosemary almond meal bread

Are you looking for a hearty wholesome snack?  Something to help with those mid-day slumps, perhaps?  Try this with a smear of butter or cream cheese …partnered with your afternoon coffee or spot of tea.  More savory than sweet, you’ll find the texture to be similar to that of a pumpkin loaf.  Made totally from nuts and seeds, you can’t go wrong if you’re trying to eat clean.  Did I mention that there is no refined sugar in this one?  Gluten-free.  Low-carb.  You’ll want to give this a try.

All ingredients are mixed in one bowl with a spatula or whisk.  No mixer required.  It literally takes about ten minutes to throw this together.

If you follow this base recipe, you’ll have a delicious hearty bread.  Full of texture and flavor.  But don’t stop there.  You can make some substitutions and change it up completely.

For this lighter version, I used almond flour instead of almond meal.  Also, eliminated the fresh rosemary and added the zest from one lemon.  Delicious.

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rosemary almond meal bread

Adapted from Sara Forte at The Sprouted Kitchen

Servings 1 9x5 loaf

Ingredients

  • 4 large eggs
  • 2 1/2 tablespoons extra virgin olive oil or warmed coconut oil
  • 1 tablespoon apple cider vinegar
  • 1 1/2 tablespoon honey
  • 2 1/4 cups ground or blanched almond meal (235 grams)
  • 1/4 cup ground flaxseed (26 grams)
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking soda
  • 2 teaspoons fresh thyme leaves (plus more for garnish, if desired)
  • 2 teaspoons fresh rosemary leaves, chopped (plus more for garnish, if desired)

Instructions

  1. Preheat oven to 360°F.  Grease a 9x5 loaf pan or line the bottom with parchment paper.

  2. In a large bowl, combine the eggs, oil, cider vinegar and honey.  Whisk well to combine.

  3. Add the almond meal, flaxmeal, salt, baking soda, thyme leaves and chopped rosemary.  Stir them into the wet mixture until well combined.

  4. Transfer to the prepared loaf pan.  If desired, sprinkle a few extra herbs on top and finish with a bit of salt.

  5. Bake on the middle rack for about 22 to 25 minutes or until a toothpick inserted into the center comes out dry.

Recipe Notes

After the first day, keep the loaf wrapped tightly in plastic wrap.  Can be frozen by wrapping individual slices.

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