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Rosemary & Thyme Almond Bread

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

  1. Preheat oven to 360°F.  Grease a 9x5 loaf pan or line the bottom with parchment paper.

  2. In a large bowl, combine the eggs, oil, cider vinegar and honey.  Whisk well to combine.

  3. Add the almond meal, flaxmeal, salt, baking soda, thyme leaves and chopped rosemary.  Stir them into the wet mixture until well combined.

  4. Transfer to the prepared loaf pan.  If desired, sprinkle a few extra herbs on top and finish with a bit of salt.

  5. Bake on the middle rack for about 22 to 25 minutes or until a toothpick inserted into the center comes out dry.

  6. 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.