Sunday, November 10, 2013

Rosemary Garlic Parmesan Bread

Every now and then my family and I crave some type of bread to go with our soup. This recipe is an adaptation of the one found in Put Your Heart in Your Mouth, by Dr. Natasha Campbell-McBride. (If you haven't heard of her, google her now!) Just what the doctor ordered!


What you need:
 3 eggs
 2 1/2 cups almond meal
 1 tsp. sea salt
 2 tsp. garlic powder
 1/4 cup melted ghee or butter, plus a little extra to grease the pan
 2 Tbs. chopped fresh rosemary (if available)
 1/2 cup grated Parmesan cheese, plus a little extra to go on top

 Equipment:
 8" x 4" loaf pan (I use glass)

What you do:
 Preheat oven to 300ยบ
 As oven is preheating, melt a small amount of butter in loaf pan
 Whisk eggs in mixing bowl
 Mix in almond meal, salt, garlic
 Add melted ghee and mix
 Add rosemary and Parmesan cheese and mix
 Press into loaf dish
 Top with extra grated Parmesan cheese
 Bake for 50 minutes
 Serve warm and with LOTS of cultured butter!

Though this is a gluten free bread, it is not something that should be consumed often. A few times a week is more than enough. (My friend, Kim, would tease me...but this almond meal is not made from "properly prepared" almonds.)

Ingredients from Trader Joe's: almond meal, raw grated Parmesan cheese, organic eggs
Ingredients from iHerb: Real Salt or Celtic Sea Salt, organic garlic powder, ghee, organic rosemary
Find iHerb product here (Use code RIG870 for $10 off your first order!)



Food for thought on removing gluten from your diet:






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