Rustic Rosemary-Olive Bread
This free-form loaf is rich in protein and omega-3 fats from flax and chia seeds. You can easily use brown flax instead of golden (the golden just gives a lighter color to the final product). Vary the herbs and spices as you’d like—basil, chives, oregano, and garlic also make good additions! per serving: Food photography by Pornchai Mittongtare; food styling by Liesl Maggiore; prop styling by Robin Turk For more recipes and article, see Beyond Gluten-Free .
Recipe type: Bread
Serves: Serves 12
- ¼ cup ground golden flax seeds
- ¼ cup ground chia seeds
- ½ cup almond milk
- 1 Tbs. apple cider vinegar
- 3 eggs
- 1 tsp. baking powder
- ½ tsp. salt
- 2 cups almond flour (finely ground almond meal)
- ½ cup black olives, chopped
- 2 Tbs. finely chopped fresh rosemary
- Coarse salt for finishing
- Preheat oven to 350°F. Line a baking sheet with parchment.
- In small mixing bowl, combine flax, chia, almond milk, vinegar, and eggs. Mix until smooth. Let stand for 5 minutes.
- In large mixing bowl, combine almond flour, baking powder, and salt. Mix well. Stir in olives and rosemary. Add chia/flax mixture to almond meal and mix well to form stiff dough; dough should begin to form a ball.
- Turn ball of dough onto parchment-lined baking sheet, and form into an oblong. Using serrated knife, cut two or three diagonal slits in top of loaf. Sprinkle with coarse salt.
- Bake 30–35 minutes, until toothpick inserted into center comes out clean. Let cool 10 minutes, then slice and serve.
Serving size: 1 Calories: 160 Fat: 13 g Saturated fat: 2 g Carbohydrates: 7 g Sugar: 1 g Sodium: 220 mg Fiber: 4 g Protein: 7 g Cholesterol: 45 mg
Food photography by Pornchai Mittongtare; food styling by Liesl Maggiore; prop styling by Robin Turk
For more recipes and article, see Beyond Gluten-Free.