Rosemary Olive Oil Bread
For people who think you have to give up bread going Primal, I give you this:
BREAD.
There is no rule that says bread needs to be made from white flour. I’ve adapted this recipe from this book. I’ve already mentioned it twice and I can’t get enough of it.
This bread is a perfect accompany to a chicken salad or toasted with some goat cheese and tomato. It’s savory and the rosemary taste is rich and delicious.
Rosemary Olive Oil Bread
What you need:
- 3/4 c. almond butter
- 3 tbsp. olive oil (use good quality for taste)
- 1/4 c. almond flour
- 3 large eggs
- 1 tbsp agave or honey
- 1/4 c. arrowroot powder
- 1/2 tsp. baking soda
- 1/2 tsp salt
- 3-4 tbsp grated Parmesan cheese
- 1-1.5 tbsp. freshly finely chopped rosemary
What you do:
- Beat the almond butter and the olive oil together.
- Add in eggs and agave.
- In a separate bowl, mix together the almond flour, arrowroot, salt, baking soda and Parmesan cheese.
- Add dry ingredients to wet.
- Fold in rosemary
- Pour into loaf pan that has been coated with olive oil and dusted with a bit of almond flour
- Bake approx 45 minutes at 325 or until toothpick test is clean
See? BREAD. Like you can have a SANDWICH.
So the next person who says that you can’t have bread when you eat primally, just tell them that you simply can’t have bread that will turn to sugar the second it hits your body. But you can have delicious savory protein-rich bread so they can suck it. I mean, politely disagree. Ahem.
Yum.
Oh. and this bread is also phenomenal with spinach dip. Not that I ate a whole bowl of that with half a loaf of this bread or anything. Nope. Not me.
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Hey AndreAnna,
I'm loving your blog. I just started primal 6 days ago, and I have a blog too, I mentioned your scale-tossin' post! Please check it out http://msdawnrose.wordpress.com/…tell me what you think:)
I love rosemary with garlic. Do you thing adding a clove or two of finely chopped garlic would taste good? Or would it just be too much?
Um–can you tell us how much almond flour to use? It's not listed in the ingredients. :-)
Can't wait to try this–thanks!
I will be making this bread PROMPTLY! This cookbook really is awesome.
(you forgot to mention how much almond flour is needed)
Randomstuff – I think you can experiment with anything your taste buds want! I love rosemary and garlic together too! Maybe start with 1/2 a fresh clove and see how it goes?
Thanks guys, I put in the amount of almond flour needed. It was 1/4 c. I knew I shouldn't have written this so late last night. Ha!
Talk to me about how important the arrowroot powder is. And possibly talk to me about WHAT arrowroot powder is ;)
Wait, wikipedia to the rescue:
"The lack of gluten in arrowroot flour makes it useful as a replacement for wheat flour in baking. Like other pure starches, however, arrowroot is almost pure carbohydrate and devoid of protein, thus it does not equal wheat flour nutritionally.
Arrowroot thickens at a lower temperature than does flour or cornstarch, is not weakened by acidic ingredients, has a more neutral taste, and is not affected by freezing. "
Ok, then. I will not skip on the arrowroot :)
Liz – You got it. The arrowroot holds the bread together basically. However, it IS pure carbs, so though this bread is grain-free, it is NOT carb-free.
There are a few other thickeners out there – guar gum, Xantham gum, Agar, but I don't know how to use them in baking yet.
So, use this bread as a grain-free replacement for read bread but use it sparingly if trying to keep carbs low.
Thank you so much for posting this! I'm going to get the arrowroot and a couple other things this weekend.
Found out today that I can make a primal egg replacer for K out of ground flaxseed!
Yes! I've been waiting for this since you emailed me the other day about it. Arrowroot will be purchased in the next day or so and then this is going in my belly! And now I have to make spinach dip too! Thanks for posting!
I would love to go primal – but I'm allergic to tree nuts – esp. almonds. Is there any way to do this without nuts?
Wow! Very cool. I love seeing people adapting recipes to fit their lifestyles. I don't do primal but I definitely limit grains. Some day I'd like to experiment with baking. I've never really been much of a baker at all.
I’ve been eating low carb on the Atkins way of living for the past 5 years or so. After I started the diet, I really enjoyed the extra energy I have while eating low carb and it has increased my blood chemistry as well! I’m very thankful to Dr. Atkins. I would really recommend it to anyone looking to adopt a new healthy way of living.
This bread ACTUALLY just changed my life. Sandwiches are the #1 thing I miss being primal. Not because I love bread, but because they are so EASY. THANK YOU! 2 Questions: 1) What temp do you bake this at? 2) How big is your loaf pan? I think mine is too big and my bread was squat. Delicious, but squat.
Sally, yay!! Glad you liked it. I use a standard sized loaf pan but I use silicon so maybe that makes a difference?
Also, cook at 325, sorry I missed that.
I made this tonight. OMGOSH!!! So delish and so easy to make. Thanks for sharing!! I found an artichoke dip to make with it on the Joyful Abode site. YUMMY:-)
Okay, wow. I’m REALLY impressed! This bread has the right consistency, the right look, and best of all, it doesn’t fall apart. My boyfriend and I have been primal for a while and have struggled to find something akin to bread. Well, we have to toil no more! I honestly didn’t expect it to be this amazing. I made it and let it sit out and cool down before I sliced it. We did the “okay, 1, 2, 3″ and tried it together, watching each other’s face….and we were both like…wow, this is good. We’ve certainly tried many primal recipes that were okay, but which wouldn’t be made again. This one is a keeper for sure. Thank you so much!
Oven temp for this bread? 350? Looks yummy!
Yup, 350
350 or 325?
325, sorry. Have amended the post.
This bread was wonderful – thank you! Great texture and didn’t fall apart – wonderful! I think I am going to try it with coconut oil in place of the olive oil and coconut in place of the cheese and rosemary for a little less savory for a little variety. This recipe will be made again and again! Yay!!
Hi there! Just tried this out and it tastes great, although a touch too salty for my taste even without the parmesan (which I didn’t have).
I’m going to double the recipe and cook it in the same loaf tin so it has so more height, but we’ve already polished off half the loaf!
I just made this recipe and have fallen totally in love. This recipe is seriously tasty – I can see why polishing off half a loaf would be no trouble at all. I didn’t add the parmesan and it was still delicious. I’m dairy-free as well as gluten-free so might try nutritional yeast next time. Have you experimented with any other herb combinations? I feel like this recipe is very versatile and would be so good with other flavor profiles as well. Thanks for sharing!!
This bread is AWESOME! Reminds me of pumpernickel.
OK, I am just starting to go wheat free and thought I would give this a go. I will admit I was the bigest skeptic when I saw this recipe but thought I would give it a go. Well….this is so good! The rosemary gives it such a nice flavour. I used cashew butter because at the last minute I realized I didn’t have enough almond butter.
My batter rose in the oven and makes a pretty decent size (height wise) slice.
Thank you!!