Rosemary Almond ‘Sourdough’

0 0
Rosemary Almond ‘Sourdough’

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
300g (10.5oz) almond meal
100g (3.5oz) ground linseeds (flaxseeds)
3 teaspoons baking powder
1/2 teaspoon salt
6 eggs
150g (5oz) extra virgin olive oil
3-4 tablespoons apple cider vinegar
2 sprigs rosemary Optional

Variations

nut-free / budget – Replace almond meal with finely ground sunflower seeds (I use a little coffee grinder). Will take longer to bake.

no ground linseeds (flax) – I use a coffee grinder to grind my own. You could use ground chia seeds or psyllium husks instead.

higher fiber – add a few tablespoons psyllium or oat bran. You could also add extra ground linseeds (flax seeds) or chia seeds – or whole seeds for that matter.

seed bread – Stir in a few handfuls whole seeds such as sunflower, linseeds (flax seeds), pumpkin seeds or sesame seeds.

potato bread – dice a large potato and roast until soft and mash, cool and stir through bread before baking.

olive loaf – toss in a handful of pitted olives before baking.

chunky almond – stir in a handful of whole almonds.

no apple cider vinegar – use lemon juice or any wine vinegar. Or just skip the vinegar – it’s only included for the flavour.

different herbs – try thyme or sage instead.

Ingredients

Directions

Share
One of the things I miss most about being gluten-free is good quality sourdough bread slathered with creamy Irish butter. I do treat myself occasionally but since creating this almond ‘sourdough’, I find it hits the spot almost as much as the real thing. Even my Irishman is a fan. Of course this isn’t a real sourdough, because there isn’t any fermentation, we’re just using vinegar to get that refreshing tangy flavour.
Print Friendly, PDF & Email
LoadingAdd to favourites

Steps

1
Done

Preheat your oven to 180C (350F). Line a loaf pan 24cm x 12cm (approx 9.5in x 5in) with baking paper.

2
Done

Mix almond meal, ground linseed, baking powder and salt in a medium bowl. Add eggs, oil, and vinegar. Chop one sprig of rosemary (if using) and add to the mix. Stir until just combined.

3
Done

Spoon the mixture into the loaf pan. Smooth the top with a spoon and decorate with the other sprig of rosemary (if using).

4
Done

Bake for 30 – 40 minutes or until lovely and golden brown.

5
Done

Remove from the oven and leave for a few minutes before removing the tin and cooling on a rack to stop the bottom going soggy.

jules

Moist Chocolate & Zucchini Loaf
previous
Moist Chocolate & Zucchini Loaf
Zucchini & Chicken Pad Thai
next
Zucchini & Chicken Pad Thai
Moist Chocolate & Zucchini Loaf
previous
Moist Chocolate & Zucchini Loaf
Zucchini & Chicken Pad Thai
next
Zucchini & Chicken Pad Thai

4 Comments Hide Comments

I’ve made this a couple of times now. The first time I used Herbes de Provence. After that without any herbs. It makes a really nice substantial loaf.

Add Your Comment