Are you craving a bread that's not just delicious, but also healthy and incredibly easy to make? Look no further! This Grain-Free Rosemary Almond Bread is about to revolutionize your baking game. Imagine a moist, aromatic loaf that's packed with protein, bursting with herbal rosemary flavor, and completely free from traditional grains. Whether you're following a low-carb diet, managing gluten sensitivity, or simply looking for a nutritious alternative to regular bread, this recipe will become your new kitchen staple.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Grain Free
Serves: 1 loaf
Ingredients
- 1 cup almond flour
- 1/4 cup ground flaxseed
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 3 large eggs
- 1 tablespoon fresh rosemary, chopped
- 1/4 cup olive oil
Instructions
- Preheat the oven to 350°F (175°C). Line a standard 9x5 inch loaf pan with parchment paper, allowing some overhang for easy removal.
- In a large mixing bowl, combine almond flour, ground flaxseed, salt, and baking powder. Whisk these dry ingredients together until well blended and free of any lumps.
- In a separate bowl, crack the eggs and beat them until they become slightly frothy. Add olive oil and chopped fresh rosemary to the eggs, whisking to incorporate all ingredients thoroughly.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until a smooth, consistent batter forms. Be careful not to overmix.
- Transfer the batter into the prepared loaf pan, using a spatula to spread it evenly and smooth the top. Ensure the batter is distributed equally in the pan.
- Place the loaf pan in the preheated oven and bake for 25-30 minutes. Check doneness by inserting a toothpick into the center - it should come out clean when the bread is fully baked.
- Remove from the oven and let the bread cool in the pan for 10 minutes. Then, using the parchment paper overhang, lift the bread out and transfer to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored in an airtight container at room temperature for 2-3 days or refrigerated for up to a week.
Tips
- Ingredient Temperature Matters: Ensure your eggs are at room temperature for better mixing and a more consistent texture.
- Don't Overmix: Gently combine wet and dry ingredients to keep the bread light and fluffy. Overmixing can lead to a dense, tough loaf.
- Check for Freshness: Use fresh almond flour and make sure your baking powder is not expired for the best rising and flavor.
- Customize Your Herbs: While rosemary is fantastic, feel free to experiment with other herbs like thyme or oregano to suit your taste.
- Cooling is Crucial: Allow the bread to cool completely before slicing to help it set and prevent crumbling.
- Storage Hack: For longer shelf life, slice the bread and freeze individual portions for quick, easy reheating.
- Serving Suggestions: This bread is perfect toasted, served with avocado, used for sandwiches, or enjoyed as a side with soups and salads.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 5g
Protein: 6g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 55mg
