I challenge you not to love this easy to make rosemary bread. It’s keto, gluten free and hormone friendly and it’s smashing with nut butter & raspberry chia jam.
Prep Time: 15 mins
Bake Time: 50 mins
INGREDIENTS
• 1 ½ cups (240 g) whole golden flaxseeds
• 6 Tbsp (40 g) psyllium husk powder
• 2 tsp Gluten-free baking powder
• ½ tsp good quality salt
• 1 cup (250 ml) hot water
• 1/3 cup (70g) melted coconut oil
• 1 Tbsp of apple cider vinegar
• 1 Tbsp of fresh rosemary, chopped
METHOD
Preheat the oven to 180 °C and line a bread tin with plastic free parchment paper
Blend the whole flaxseeds in a Nutribullet (or similar high speed blender or grinder) until floury. Transfer the flaxseed meal to a medium sized bowl
Add the remaining dry ingredients and stir with a spoon
Pour in the hot water, ACV & melted coconut oil and immediately mix with the spoon.
Optional step: once it’s cool enough to handle, turn onto a clean surface with a little gluten free flour, kneading with your hands for 30 secs. If you’re short of time, skip that and go to the next instruction and just push the mixture down with the spoon.
Transfer the bread dough to a bread tin lined with parchment paper.
Brush the top of the dough with a whisked egg or milk and sprinkle with extra seeds. Sesame are really yummy but use whatever you have including more flax.
Bake the bread for about 50 minutes, until it doubles in size and has a golden brown crust. It might take longer as each oven is different.
Transfer it to a wire rack to cool completely before slicing.
Enjoy!
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