Rosemary, Fig and Nut Bread (gluten-free)

Rosemary Fig and Nut Bread (gluten-free)

A mildly sweet bread full of nuts and seeds, with an added zip of rosemary. This delightful bread is sweetened only with the dried figs and contains no grains.

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 3 mini-loaves

Ingredients

• 3/4 cup almond butter room temperature
• 2 tbsp olive oil
• 3 large eggs room temperature
• 1/4 cup arrowroot powder or cornstarch
• 1/2 tsp salt
• 1/4 tsp baking soda
• 2-3 tbsp chopped fresh rosemary
• 3/4 cup chopped dried figs
• 1/4 cup chopped walnuts
• 1/4 cup sesame seeds
• 1/4 cup sunflower seeds
• 1/4 cup pumpkin seeds
• 1/4 cup sliced almonds
• olive oil or butter for greasing pan

Instructions

• In a food processor, blend almond butter, olive oil, and egg until smooth
• In a separate bowl, combine arrowroot powder/cornstarch, salt, and baking soda
• Blend arrowroot powder/cornstarch mixture into almond butter mixture until thoroughly combined.
• Fold in figs, all nuts and seeds and rosemary
• Grease 3-3" by 5.75" loaf pans or 1 3.5" by 7.5" loaf pan and dust with almond flour.
• Transfer batter to loaf pans
• Bake at 350" for 20 for small loaves or 40 mins for larger loaves, or until an inserted knife comes out clean.

• Let cool in pan for 1 hour

• Slice thinly and serve as is or lightly toast

Pics and printable recipe available at: Nourish and Nestle

bon appetit