Name: Rosemary and sundried tomato bread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Ingredients: 150g ground almonds; 2 tbsps coconut flour; ¼ cup ground flaxseeds; pinch sea salt; 1 tsp baking powder; 5 eggs; ¼ cup melted coconut oil; 1 tbsp honey; 1 tbsp apple cider vinegar; ½ regular-sized jar of sundried tomatoes, chopped; 1 handful of fresh rosemary, chopped

Ingredients

Scale

150g ground almonds
2 tbsps coconut flour
¼ cup ground flaxseeds
pinch sea salt
1 tsp baking powder
5 eggs
¼ cup melted coconut oil
1 tbsp honey
1 tbsp apple cider vinegar
½ regular-sized jar of sundried tomatoes, chopped
1 handful of fresh rosemary, chopped

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Instructions

Mix together all ingredients in a bowl.
Line a loaf tin with greaseproof paper and fill it with bread mixture.
Bake in oven at 180°C for 20-25 minutes until golden brown.

Author: Heather Richards
Prep Time: 10
Cook Time: 25