A recipe for Rosemary, Fig and Nut Bread. This homemade, gluten free bread recipe is perfect for snacking as is or for serving with your favorite cheeses. A relatively low carb bread recipe, especially outstanding with goat cheese & honey.

Don’t you love it when an idea comes out as well as you had hoped?  I wanted a homemade bread recipe, savory and barely sweet, that I could use for everyday snacking, as well as a gluten-free, low carb alternative to crackers on my cheese board.  Whether you crave Rosemary Bread, Fig Bread or Nut Bread, this Rosemary, Fig and Nut Bread recipe is all that and more! In truth, it is the best gluten-free bread that I’ve ever tasted and I think you will think so too!

In scouring the internet for a suitable homemade bread recipe, I, of course, landed upon Elana’s Pantry and her Cranberry Almond Bread.

I was intrigued by the fact that her bread recipe contained ZERO grains…the base of the bread being almond butter. YES!

A Gluten-Free Bread Recipe

YAY!! Since I happened to have an unopened jar of almond butter, I set to finessing this delightful bread recipe to suit what I had in my mind.

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And booyah! The end product was just as I had hoped.

A gluten-free bread recipe that just barely sweet from the figs and toothsome from the added rosemary.  The nuts, seed and almond butter give this Rosemary, Fig and Nut Bread recipe a delightful texture that paired perfectly with the soft and creamy goat cheese I had in mind. (Are you starting to drool just a wee bit?) and a relatively low carb bread recipe to boot!

And then…top the whole thing with a drizzle of honey and you have the PERFECT appetizer, snack or breakfast treat.

Can you freeze this Bread?

YES! In fact, I freeze the just-baked loaves and then cut them later to toast them into crackers – a great gluten-free snack relatively low in carbs. 

This Rosemary, Fig and Nut Bread recipe whips up fairly quickly and can also be made in advance and frozen.

Some of these links may be affiliate links and I may earn a small commission off of the sale of these products, but the price you are charged is not affected. You can see my full disclosure policy here.

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I used my grandmother’s 40+year-old food slicer, similar to this one,  to slice the semi-frozen homemade bread loaves into even slices. I toasted some of the slices, which made them less chewy.  My hubby preferred the Rosemary, Fig and Nut Bread recipe toasted, while I preferred it not toasted.

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While the world may be divided along political lines, I think we can all come together and agree that the combination of gluten-free homemade bread, goat cheese, honey, and rosemary is probably one of the greatest combinations…EVER! In fact, if we all just consumed a regular dose of the combination, I’m pretty sure that harmony would envelop the planet. Agreed? I’ll do my part…like right now!

Rosemary Fig and Nut Bread (gluten-free)

Rosemary Fig and Nut Bread (gluten-free)

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

A gluten-free bread recipe that is mildly sweet, 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.

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

  1. In a food processor, blend almond butter, olive oil, and egg until smooth
  2. In a separate bowl, combine arrowroot powder/cornstarch, salt, and baking soda
  3. Blend arrowroot powder/cornstarch mixture into almond butter mixture until thoroughly combined.
  4. Fold in figs, all nuts and seeds, and rosemary
  5. Grease 3-3" by 5.75" loaf pans or 1 3.5" by 7.5" loaf pan and dust with almond flour.
  6. Transfer batter to loaf pans
  7. Bake at 350" for 20 for small loaves or 40 mins for larger loaves, or until an inserted knife comes out clean.
  8. Let cool in the pan for 1 hour
  9. Slice thinly and serve as is or lightly toast.
Nutrition Information:
Yield: 48 Serving Size: 3
Amount Per Serving: Calories: 71Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 12mgSodium: 78mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 2g

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Drizzling Honey over Goat Cheese on Rosemary, Fig and Nut Bread

This bread pairs so well with many things, but our favorite way to enjoy it is with a dollop of jam. Some of our favorite jams to pair with this bread are:

And while I’m pushing the whole goat cheese + honey thing right now, let me just say that a shmear of  Brie wouldn’t be so bad either…or heck, just about any cheese would pair well with this delicious homemade bread.

Gluten Free Bread Recipe: Slices of Rosemary, Fig and Nut Bread on a serving tray
Gluten-Free Bread Recipe: Rosemary, Fig and Nuts

If you want to give this gluten-free bread recipe with Rosemary, Fig, and Nuts a whirl, then be sure to bookmark this page or pin the following image.

Rosemary, Fig and Nut Bread (gluten-free)
Gluten-Free Rosemary, Fig & Nut Bread from overhead

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Until next time…

Hugs,

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8 Comments

  1. Kater Tot

    August 1, 2018 at 10:05 am

    This looks delish!

    Reply
    • lynn

      August 1, 2018 at 12:13 pm

      Oh it is! Remember that bread at the bar in Columbus Circle? That got me thinking about this!

      Reply
    • Mary

      August 2, 2018 at 12:44 pm

      Looks delicious! My mouth is watering and will definitely make this! Thanks, Lynn

      Reply
      • lynn

        August 24, 2018 at 1:59 pm

        They are a new favorite in our house.

        Reply
  2. Oriana

    September 26, 2020 at 10:37 am

    I have some fresh figs that need using do you think they would work in place of the dried fig? Or might that unbalance the moisture content?

    Reply
    • lynn

      September 26, 2020 at 3:53 pm

      Hi Oriana,

      I’d be afraid that your fresh figs would be too moist. One option would be to dehydrate them in your oven…135′ for about 12 hours!

      Hugs,

      Lynn

      Reply
  3. Michelle Smock

    October 9, 2020 at 7:33 pm

    I just made this because I woke up craving something savory and figgy. I literally got chills when I took the first bite (straight from the oven). But, then I let it cool and sprinkled it with goat cheese and a bit of honey….. my life will never be the same! So good, and comforting!!! Thank you!

    Reply
    • lynn

      October 10, 2020 at 3:06 pm

      Oh, my friend Michelle! And I just got chills reading your note! Nothing makes me happier than when others enjoy some of our recipes as much as we do! And the goat cheese and honey…those three things were made to be enjoyed together. Do try slicing a few pieces and toasting them…my favorite way to enjoy this bread.

      Thanks so much for the wonderful review! You have made me giddy!

      Happy Noshing, Lynn

      Reply

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