This is THE bread for holiday parties. Pair with a baked brie, candied nuts & jam for the perfect cheese plate! Its easy, quick and can be doubled to feed the masses this holiday season. Boom.
Almond Rosemary GF Bread
1½ cups almond flour
2 Tbl coconut flour
2 Tbl flaxseed meal
2 Tbl fresh rosemary, roughly chopped
¼ tsp salt
3 tsp baking powder
5 eggs, beaten
¼ cup coconut oil, melted
1 tablespoon apple cider vinegar
Pre-heat oven to 350 degrees Fahrenheit (or 175 deg Celcius).
Grease and line a standard loaf pan with baking paper. Set Aside.
In a large bowl, combine almond flour, coconut flour, flaxseed meal rosemary, salt and baking powder, and mix well.
Add in beaten eggs, oil, and apple cider vinegar and stir thoroughly, until you get a thick batter.
Pour batter into prepared loaf pan and bake for 25 to 30 minutes or until golden and a toothpick inserted in the middle comes out clean.
Let bread cool for at least 15 minutes in loaf pan before removing and slicing into pieces.
Keep in air-tight container in the fridge for up to 3 days, or slice into pieces, place in airtight bag and store in the freezer for up to 3 months.