Name: rosemary & thyme almond bread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
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))

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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 schmear of butter or cream cheese. Partner 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.

The ingredients for your Rosemary & Thyme Almond Bread…

Eggs – Large eggs (chilled or at room temperature) will work in this recipe.
Extra-virgin olive oil – My first choice is always single source EVOO from Italy. Less processing = healthier more delicious olive oil.
Apple cider vinegar – Apple cider vinegar has a tart, tangy, and slightly sour taste with a hint of fruity sweetness. Adds complex flavor.
Honey – Adds a touch of natural sweetness.
Almond meal – Ground or blanched.
Ground flaxseed – Also known as flaxseed meal.
Sea salt – Fine sea salt is salt harvested from ocean water through evaporation, resulting in a fine-grained, pure-tasting salt that is minimally processed and retains trace minerals. Finely ground table salt can be used as an alternative.
Baking soda – Contributes to a slightly tangy flavor as well as creating a chewier texture. Baking soda also helps baked goods to brown.
Fresh thyme leaves – Fresh thyme offers a brighter, more aromatic flavor compared to dried thyme, If you don’t have fresh thyme, you can replace it with about a third amount of dried thyme.
Fresh rosemary leaves – Finely chopped. Fresh rosemary is recommended over the dried version for its brighter, more delicate flavor. If you only have the dried herb, use one-third of the suggested fresh herb.

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.

5 from 1 vote

rosemary & thyme almond bread

Adapted from Sara Forte at The Sprouted Kitchen

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 1 9x5 loaf

Author Rosemary Stelmach

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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