Rosemary Garlic Loaf (paleo, GF

• Produce

  • 3/4 Full bulb of garlic

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 3/4 cup Almond flour
  • 3/4 tsp Baking soda
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 cup Flax seeds, ground

• Liquids

  • 2 tbsp Water

• Other

  • 2 tsp And ¼ tsp dried rosemary separated

Found on perchancetocook.com

Description

Directions

• Preheat the oven to 400 degrees.
• Cover a baking sheet with aluminum paper. Make a circular shape, almost like a nest out of the aluminum paper, rolling the corners up (check out the photos above)
• In a small bowl, put the naked cloves of garlic inside and cover them with 1 tbs of olive oil and a pinch of salt. Place them in the aluminum foil nest and let them cook for 15 minutes. Once they are cooked, remove from the oven and set them aside.
• Leave the oven at 400 degrees for the bread.
• While the garlic is cooking, cover a loaf tin in wax paper. My loaf tin was 9.25X 5.25 X 2.75.
• In bowl #1, whisk the eggs, apple cider vinegar, and the water together and set aside.
• In bowl #2, mix the ground flax seeds, almond flour, baking soda, 2 tsp of dried rosemary and salt together with a fork.
• Pour bowl #2 into bowl #1 and mix it together with a whisk until well combined.
• Fold in the roasted garlic with a rubber spatula.
• Pour the mixture into the loaf tin and pat the top with a rubber spatula to even it out throughout the pan.
• Sprinkle 1/4 tsp of dried rosemary on the top of the bread.
• Cook for 25 minutes. Remove from the pan by lifting the wax paper and then remove the wax paper before letting the bread cool on a drying rack.