Are you looking for a hearty wholesome snack? Something to help with those mid-day slumps? Try a slice of this Rosemary & Thyme Almond Bread with a smear of butter or cream cheese …partnered with your afternoon coffee or spot of tea.
More savory than sweet, you’ll find the texture to be similar to that of a pumpkin loaf. Made totally from nuts and seeds, you can’t go wrong if you’re trying to eat clean. Did I mention that there is no refined sugar in this one? Gluten-free. Low-carb. You’ll want to give this a try.
All ingredients are mixed in one bowl with a spatula or whisk. No mixer required. It literally takes about ten minutes to throw this together.
- Preheat your oven to 360°F.
- Grease a 9×5 loaf pan or line the bottom with parchment paper.
- In a large bowl, combine the eggs, oil, cider vinegar and honey.
- Whisk well to combine.
- Add the almond meal, flaxmeal, salt, baking soda, thyme leaves & chopped rosemary.
- Stir them into the wet mixture until well combined.
- Transfer to the prepared loaf pan.
- If desired, sprinkle a few extra herbs on top and finish with a bit of flaky salt.
- Bake on the middle rack for about 22 to 25 minutes.
- A toothpick inserted into the center should come out dry.
Why make just one loaf of this awesome Rosemary & Thyme Almond Bread?
While I’m in the mode, I always double the recipe and make two loaves at a time.
- If you have a crowd, this bread will be gone in a hurry.
- If not, it freezes well.
- Individually wrap slices of this goodness & place them in a ziplock bag.
- Pop them in the freezer for a handy snack when the mood hits.
If you follow this base recipe, you’ll have a delicious hearty bread. Full of texture and flavor. But don’t stop there. You can make some substitutions and change it up completely.
- For a lighter version, use almond flour instead of almond meal.
- Also, eliminate the fresh rosemary and add the zest from one lemon.
rosemary & thyme almond bread
Adapted from Sara Forte at The Sprouted Kitchen
Ingredients
- 4 large eggs
- 2 1/2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 1/2 tablespoon honey
- 2 1/4 cups ground or blanched almond meal (235 grams)
- 1/4 cup ground flaxseed (26 grams)
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 2 teaspoons fresh thyme leaves (plus more for garnish, if desired)
- 2 teaspoons fresh rosemary leaves, chopped (plus more for garnish, if desired)
Instructions
-
Preheat oven to 360°F. Grease a 9x5 loaf pan or line the bottom with parchment paper.
-
In a large bowl, combine the eggs, oil, cider vinegar and honey. Whisk well to combine.
-
Add the almond meal, flaxmeal, salt, baking soda, thyme leaves and chopped rosemary. Stir them into the wet mixture until well combined.
-
Transfer to the prepared loaf pan. If desired, sprinkle a few extra herbs on top and finish with a bit of salt.
-
Bake on the middle rack for about 22 to 25 minutes or until a toothpick inserted into the center comes out dry.
-
After the first day, keep the loaf wrapped tightly in plastic wrap. Can be frozen by wrapping individual slices.
Recipe Notes
For a lighter texture, replace the almond meal with finely ground almond flour.
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More easy one-bowl breads…
