Rosemary Seeded Bread
Written by: Kim Floresca | Published on:
Ingredients
2 cups almond flour
1 cup ground flaxseed
1 cup pumpkin seeds
1⁄2 cup sunflower seeds
1⁄2 cup chia seeds
4 tbsp psyllium husk
3 tsp baking powder
2 tbsp rosemary, chopped
1 tsp sea salt, plus more for sprinkling on top
2 cups hot water
4 tbsp olive oil
2 tsp apple cider vinegar
Directions
1. Preheat the oven to 350°F and line a loaf pan with parchment paper. In a mixing bowl, whisk together all the dry ingredients. In a separate bowl, combine the oil and vinegar with the hot water.
2. Pour the hot wet mixture into the dry ingredients and stir gently until just combined.
3. Transfer the batter to the prepared loaf pan and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
4. Let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container in the refrigerator until ready to enjoy.
Ingredients
2 cups almond flour
1 cup ground flaxseed
1 cup pumpkin seeds
1⁄2 cup sunflower seeds
1⁄2 cup chia seeds
4 tbsp psyllium husk
3 tsp baking powder
2 tbsp rosemary, chopped
1 tsp sea salt, plus more for sprinkling on top
2 cups hot water
4 tbsp olive oil
2 tsp apple cider vinegar