Rosemary Fig and Nut Bread (gluten-free)
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.
Equipment
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
- 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.
Nutrition
Serving: 3gCalories: 71kcalCarbohydrates: 5gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 4gCholesterol: 12mgSodium: 78mgFiber: 1gSugar: 1g
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