Friday, August 24, 2018

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

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