Rosemary Fig and Nut Bread (gluten-free)
lynn
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.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Baking Recipes + Tips
Cuisine American
Servings 3 mini-loaves
Calories 71 kcal
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"F 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.
Serving: 3 g Calories: 71 kcal Carbohydrates: 5 g Protein: 2 g Fat: 5 g Saturated Fat: 1 g Polyunsaturated Fat: 4 g Cholesterol: 12 mg Sodium: 78 mg Fiber: 1 g Sugar: 1 g
Keyword bread, figs, gluten free, nut, seed, snack