Almond Rosemary Loaf

ALMOND ROSEMARY LOAF

MAKES: 1 loaf

INGREDIENTS

1 ½ cups almond meal

2 tbl coconut flour

2 tbl linseed meal

1 tsp dried rosemary

Pinch sea salt

2 tsp baking powder

5 eggs

¼ cup melted ghee or butter

1 tbl apple cider vinegar 

METHOD

Preheat oven to 175°C and line a bread tin with baking paper.

In a large bowl, mix together the almond meal, coconut flour, linseed meal, rosemary, salt and baking powder.

In a separate bowl, mix together the eggs, ghee and apple cider vinegar.

Add the wet into the dry and mix until combined. Transfer the mixture into the prepared tin and bake for 30 minutes.

Remove from the oven and allow to cool before slicing.