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Grain-free Rosemary Almond Bread

Grain-free Rosemary Almond Bread


Fresh out of the oven, sliced and smeared with butter, this nourishing, grain-free rosemary almond bread will warm your soul from the inside out.


Units Scale
  • 1 1/2 cups blanched almond flour / almond meal
  • 2 tablespoons of coconut flour (or dessicated coconut if you don’t have coconut flour)
  • 2 tablespoons of golden flaxseed meal
  • 2 tablespoons of fresh rosemary, roughly chopped (or 1 teaspoon dried rosemary)
  • 1/4 teaspoon salt
  • 3 teaspoons baking powder
  • 5 eggs, beaten
  • 1/4 cup coconut oil or butter, melted
  • 1 tablespoon apple cider vinegar


  1. Pre-heat oven to 350 degrees Fahrenheit (or 175 deg Celcius).
  2. Grease and line a standard loaf pan with baking paper. Set Aside.
  3. In a large bowl, combine almond flour, coconut flour, flaxseed meal, rosemary, salt and baking powder, and mix well.
  4. Add in beaten eggs, oil or butter, and apple cider vinegar, and stir thoroughly, until you get a homogeneous batter.
  5. Pour batter into prepared loaf pan and bake for 25 to 30 minutes or until golden and a toothpick inserted in the middle comes out clean.
  6. Let bread cool for at least 15 minutes in loaf pan before removing and slicing into pieces.
  7. Serve with butter, or eat it alone.
  8. Keep in air-tight container in the fridge for up to 3 days, or slice into pieces, place in airtight bag and store in the freezer for up to 3 months.


Barely adapted from: Multiply Delicious (

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Grain-free
  • Cuisine: Western
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