Almond and Rosemary Bread

A very easy to make gluten free seeded bread

1 ½ cups ground almonds

1 cup mixed pumpkin and sunflower seeds

¼ cup melted coconut oil or softened butter

3 dessert spoons natural yoghurt/kefir

3 eggs

2 sprigs fresh rosemary

¼ teaspoon baking powder/ xanthum gum

Himalayan salt and black pepper

 

METHOD

    1. Heat the oven 150C. Grease and line a loaf tin.
    1. Melt the coconut oil in a jug in the oven.
    1. In a food processor blend the seeds and rosemary until virtually smooth, I like it slightly bitty.
    1. In a bowl add the almonds, baking powder, seed mix, salt and pepper, stir.
    1. Remove the oil from the oven, add the eggs, beat, add the yoghurt, beat until the mixture is mixed together.
    1. Add the egg mixture to the dry mixture and stir together. It should resemble porridge consistency. Pour into the tin.
    1. Cook for 40 minutes, until slightly brown on top.
    1. Remove form the oven, leave in the tin for 10 minutes. Remove and cool on a wire rack.
    1. Lovely as toast, keeps in the fridge for 1 week.

 

OTHER VARIATIONS

    • If you want a sweeter version, omit the rosemary, salt and pepper
    • Instead add 3 tablespoons honey and ½ cup of chopped dates or apricots or 1 mashed ripe banana with ½ teaspoon cinnamon.
    • You could bake as muffins instead of as a loaf and bake for 30 minutes.

 
     


© Ruth Pretty 2011