It’s no secret that bread is a staple part of the Western Diet. Even when we look back at biblical times, a slice of bread was equated with wealth, prosperity and even, heaven. So I’m definitely not going to suggest that you give up your little slice of heaven…instead I’m going to show you how to get the best of both worlds: indulgence and health.
For those of you who joined us at the Gluten-Free Health Fair last weekend, you enjoyed a sneak peak into how easy it is to whip up Paleo Raisin Bread in nothing more than a food processor and an oven-proof bread pan. Today, let’s whip up some Rosemary Bread (based on the same base recipe) in under 40 minutes!
2 tablespoons coconut oil
2 cups arrowroot flour
1/2 cup flax meal
1/4 cup coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
5 large eggs
1 tablespoon apple cider vinegar
1 tablespoon honey/agave
2 tablespoons crushed rosemary spice
Preheat the oven to 350 degrees F.
Grease a bread pan with 1 tablespoon of coconut oil.
In a food processor, add the arrowroot flour, flax meal, coconut flour, baking soda and salt and pulse for about a minute.
Add the eggs, other tablespoon of coconut oil, apple cider vinegar and honey/agave and blend for about another minute.
Fold in the rosemary.
If you want to get fancy you can scoop the same mixture into mini-bread pans and create individual loaves for your guests, or even make rosemary muffins and serve them with a generous spread of grass-fed butter!
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