Rosemary and Thyme Loaf - Gluten Free

These next words are Elissa's at 'Food Matters' ....

"Living gluten free is pretty easy, but when it comes to the bread, that’s where I have a real issue. I miss soft, moist bread, that doesn't have a spongy consistency! I miss flavor and memories of warm bread coming out of the oven.
I have found one of the most flavor packed, most satisfying gluten free loafs of all time. It’s a BOLD statement, but whether you’re living gluten free or not, you will love this bread. In fact, I encourage you to make this, wrap it up, and take it into your office or next gathering just to prove how delicious unprocessed, gluten free “bread” can be! "

So how abut making one and enjoying the waft of wonderful flavours as that warm Rosemary and Thyme Loaf cooks. Here's how it's done.

Makes 1 5” x 9” loaf

INGREDIENTS

Dry:
2 1/4 cups almond meal
1/4 cup ground flaxseed
1 tsp baking soda
1 tsp fine salt

Wet:
4 large eggs (or 5 small)
1.5 tbsp coconut nectar
1 ½ tbsp coconut oil
1 tbsp apple cider vinegar

Herbs (fresh):
2 tsp fresh thyme leaves, pulled of stem
2 tsp fresh rosemary, pulled off stem, finely chopped
Additional herbs are optional

METHOD
1. Preheat the oven to 350°F. In a large mixing bowl, combine the dry ingredients and blend with a whisk for one minute, until very well combined. Add the wet ingredients and mix until well combined, and smooth as can be, about 1 minute. Once base is mixed well, add the fresh herbs. Stir in herbs, mix by hand for another 20-30 seconds, until herb mix is evenly distributed.
2. The dough will be like a thick batter but should be thin enough that it wouldn't roll into a ball. Pour dough mix into a well-greased bread pan. It will come up to less than halfway, and that is normal.
3. Bake for 25-30 minutes, or until a toothpick comes out clean from the center. Let cool in the pan before serving.

More on this original recipe idea here

All the best Jan