This rosemary and sundried tomato bread is delicious served with pesto or hummus as a snack or side dish. Packed with protein from the almonds, coconut flour and eggs it is extremely filling so goes a long way!
Rosemary and sundried tomato bread
- Total Time: 35 minutes
- Yield: 8 1x
Ingredients
Scale
- 150g ground almonds
- 2 tbsps coconut flour
- ¼ cup ground flaxseeds
- pinch sea salt
- 1 tsp baking powder
- 5 eggs
- ¼ cup melted coconut oil
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- ½ regular-sized jar of sundried tomatoes, chopped
- 1 handful of fresh rosemary, chopped
Instructions
- Mix together all ingredients in a bowl.
- Line a loaf tin with greaseproof paper and fill it with bread mixture.
- Bake in oven at 180°C for 20-25 minutes until golden brown.
- Prep Time: 10
- Cook Time: 25
