300+ Recipe Digital Cookbook
"I spent 10 years creating and testing recipes for this cookbook, it's my proudest creation!"
300+ Recipe Digital Cookbook
"I spent 10 years creating and testing 1000's of recipes for this cookbook, it's my proudest creation!"
- Mariel, Author & Founder
I think it’s been 11 months since I’ve had a sandwich. Paleo says no grains, so I stay away from all bread. Except for my Paleo banana bread and Paleo muffins, of course. I just haven’t had the salty-tasting bread…you know, the normal kind.
That’s pretty insane if you ask me. 11 months without having a single sandwich bite? It’s some sort of world record in my book, considering I used to have a sandwich at least once a day before becoming 100% Paleo. Apparently I go all in when I put my mind into something. Good to know.
Lately I’ve been feeling a bit edgy…in a good way though. I feel courageous and empowered. Not exactly sure why this is, but I love it. Maybe it’s the fact that I believe in the spirit of power, self-discipline and love that God has given all of us, and I am walking in the spirit. Whatever it may be, it’s rad. It has been positively affecting multiple areas in my life…my relationships, my fitness, my career, even my cooking and baking.
Yesterday, I got “courageous” and decided to nail a bread recipe. It turned out fantastic! On my 1st try. My house smelled wonderful. I had a friend come visit and she said she could smell the bread from outside the house. Score. Enjoy this Paleo Rosemary Bread.
Here are some visuals of how this recipe was made:
Hope you enjoy this bread as much as we did. We have enjoyed it for breakfast, along with lunch or as a dipper for olive oil before dinner. You can get creative with its uses. This Paleo Rosemary Bread is naturally gluten-free and dairy-free, and makes for a wonderful Paleo approved bread option for when you’re feeling like something savory and hearty.
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Paleo Rosemary Bread
- Total Time: 60 mins
- Yield: 8 slices 1x
Description
This Paleo Rosemary Bread is great for sandwiches and for breakfast, and a wonderful addition to any dinner.
Ingredients
- 1/4 cup almond flour
- 1/4 cup arrowroot flour
- 3/4 cup almond butter
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 tbsp honey
- 1 rosemary branch
- 3 eggs
- 3 tbsp olive oil
- Coconut oil spray
Instructions
- Preheat oven to 325 F.
- Grease 1 lb bread pan with coconut oil spray, set aside.
- Combine almond flour, arrowroot powder, baking soda and salt in a large bowl. Set aside.
- Mix almond butter and olive oil in a food processor; add in eggs and honey and process to incorporate. Transfer mixture to bowl with dry ingredients and combine. Fold in rosemary leaves, and pour batter into the greased bread pan. Bake for 45 minutes.
- Let cool completely and refrigerate for 2+ hours, as this yields for better slicing.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
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I’m so excited to try this! Thanks!
I don’t use rosemary that often so will have to try this out – looks great.
Any substitutes for arrowroot flour. I’m not certain I’ll be able to find it at my local stores.
I use cornstarch.
I have rosemary growing in my herb garden… What size rosemary branch are you using? 2 – 3 inches?
Hi Margaret! I used 3-in. ones :). That’s cool you have rosemary growing in your garden! I love rosemary!
Stella–you could try using a chia seed slurry or some psyllium husk. I do believe the arrowroot flour is a thickener. It’s been a while since I baked gluten free, so I may be wrong.
Hi there! Do you think I need to adjust anything for high altitude? I live at 5,300 feet and I have had problems with my paleo baking!
Hi Jessica! I have cooked/baked Paleo goodies at an elevation of 9,350 feet (in Quito-Ecuador…my hometown) and I haven’t really had to adjust anything to my recipes. They’ve all turned out just fine.
Could I use dried rosemary?
You sure can. The rosemary flavor wont be as strong though. 🙂
I don’t have a processor can i use a blender or stand mixer ?
Yes, you can 🙂
Made this and topped with the egg salad and used as an appy. The kids LOVED it!
That’s awesome, Kari! Thanks for sharing! 🙂 It’s the best when your family likes your cooking/baking, isn’t it?!
Hi there … wondering if anyone has any idea on the nutritional info on this? Mostly wondering calories/carbs!
Thanks!
So this is the best flavor/texture wise Paleo bread I’ve made so far! It didn’t rise very much making for a small slice for sandwiches, but that is normal for Paleo bread. I loved the hint of rosemary. I even had my husband try a piece and he said it was good! Thanks for an awesome sandwich bread recipe 🙂
moments ago ReplyEdit
Hey Michelle! Ahh, I live for comments like this! Knowing you, your hubby and others love my recipes, makes all of the hard work worth it. Isn’t the bread yummy?! We love it too and make it often. We use it for sandwiches, as a snack with butter and/or to accompany meals. A great bread substitute for those who can’t have wheat!
Does it need to be stored in refrigerator? Mine was so good but I left wrapped on counter overnight and woke up and it was completely green. I was surprised because it did not smell moldy. Does anyone know what would have made it green at room temp?