Now, if you were to bring me to bakery where the scent of fresh bread is permeated throughout the premise, I may sing a bit of a different tune ;)
I've really been diggin' nut flour based breads before my runs in the morning. One slice is the perfect fuel.
So, without further adieu...
Grain-free Flax Rosemary Bread:
4 eggs, organic & cage-free
1 cup blanched almond flour
1/2 cup ground flax seed
1/4 cup pecan flour
1/2 cup arrowroot powder
1/2 tsp baking soda
1 tsp honey
1 tsp apple cider vinegar
1/2 tsp fresh rosemary, minced
Whisk the eggs in a large mixing bowl and proceed to add in all of the dry ingredients. Mix the dry ingredients in with the eggs and blend thoroughly. Add in the honey and apple cider vinegar and mix well. Lastly, fold in the rosemary.
Pour into a well greased bread pan (I used coconut oil). Bake at 350° for about 25 minutes or until a toothpick comes out clean.
Yum, yum, yum. As with all my breads, I recommend storing this in the fridge.