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!
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 Gluten Free 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.
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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.
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)
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.
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
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 the pan for 1 hour
Slice thinly and serve as is or lightly toast.
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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.
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.
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Hi there, I’m Lynn and I’m in my happy place when cooking, baking, creating, crafting, diy-ing or gardening. You too? Hey, we should be friends! You can reach me at [email protected] and read more about me here.
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