I really love bread but since I’ve been diagnosed with PCOS, anything that is high in carbohydrates is bad for me. I’ve been experimenting on different recipes with almond flour and this one is the best combo I’ve gotten so far! It’s low carb and gluten free and you’re gonna want to sink your teeth into it.

Almond Flour Bread with Rosemary


Dry ingredients:

  • 2 1/4 cups blanched almond flour
  • 1/4 cup ground flaxseed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine texture sea salt

    Wet ingredients:

  • eggs (see video for number & join our Easter contest)
  • 1.5 tablespoons honey
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • Fresh herbs (optional and recommended)

  • 2 teaspoons fresh thyme leaves
  • 2 teaspoons fresh rosemary, finely chopped
  • Instructions

    Preheat the oven to 350°F. Mix the dry ingredients until well combined. Add the wet ingredients and mix until well combined. Scrape down the edges and add herbs. Mix the herbs into the dough without puréeing them. The dough will be like a very thick batter but should be thin enough that it wouldn’t roll into a ball. Pour dough into a greased 9×5 bread pan; there will be enough to fill the pan about halfway up. Bake for 30-35 minutes, or until a toothpick comes out clean from the center. Let cool in the pan for 30 minutes then serve.

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