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Garlic, Rosemary Paleo Bread

Paleo | Anti-Candida | Gluten-Free
Course Side Dish, Snack
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 1 cup almond meal (not flour)
  • 1/2 cup coconut flour
  • 1/2 cup ground flaxseed meal
  • 1 teaspoon  sea salt
  • 1/2 teaspoon  baking soda
  • 1 Tablespoon  fresh rosemary minced
  • 6-8 cloves fresh garlic minced
  • 5 eggs
  • 1/2 cup olive oil
  • 1 Tablespoon  apple cider vinegar

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit.  Grease a glass loaf pan.
  2. In a bowl sift together the almond meal, coconut flour, ground flax or chia seeds, sea salt, baking soda, rosemary and garlic.  In a separate bowl whisk together the 5 eggs, olive oil and apple cider vinegar.  Mix the wet ingredients into the dry until well combined.
  3. Pour your batter into the greased loaf pan and place on the middle rack in your oven.  Bake for about 40 - 50 minutes.  Until it is firm to the touch and golden brown on top.
  4. Let cool for about 5 - 10 minutes before removing from loaf pan.  Finish cooling on a cooling rack...or slice and enjoy!

Recipe Notes

*This bread should be stored in the fridge and will last for about 5 - 7 days, or can be pre-sliced and stored in the freezer for a month!