Savoury Almond, Rosemary & Thyme Loaf

  • 2 1/4 cups Almond Meal {our Almond Meal was quite coarse. We learned after that the original recipe uses finely ground meal}
  • 1/4 cup ground Flaxseed
  • 1 tsp Baking Soda
  • 1 tsp Salt {Himalayan / Sea Salt}
  • 4 large/5 small Eggs {we found it to be a bit “eggy”, but quite liked it like that. To each their own!}
  • 1.5 tbsp sweetener of choice {Coconut Nectar, Honey, Maple Syrup}
  • 1 ½  tbsp Coconut Oil {we use virgin,so the Coconut flavour stays}
  • 1 tbsp Apple Cider Vinegar
  • 2 tsp fresh Thyme leaves, pulled of stem
  • 2 tsp fresh Rosemary, pulled off stem, finely chopped
  • Additional ingredients {Hemp seeds, caraway, extra herbs etc}
Get Baking
  1. In a large bowl, combine the dry ingredients and whisk for one minute, until well combined.
  2. Add the wet ingredients and mix until well combined, and smooth as can be, about 1 minute. Once base is mixed well, add the fresh herbs. Stir in herbs, mix by hand for another 20-30 seconds, until herb mix is evenly distributed.
  3. Turn the oven to 350°F. {We almost never pre-heat and haven’t noticed any problems}.
  4. The dough will be pretty thick. This also depends on how coarse your Almond Meal is. Pour dough mix into a well-greased {Coconut Oil or Organic Butter} loaf pan {5×9, 9×9}.  It won’t come up very high. This is a dense loaf, not an airy one.
  5. Bake for 25-30 minutes, or until a toothpick comes out clean from the center. Let cool before serving.

We loved it toasted with Peanut Butter & Blueberry Lavender Jam, or with a nice smear of Organic Butter or Coconut Oil.

IMG_2232Remember that it is quite “rich” in terms of the servings of Almonds per slice {Almonds are super healthy, but it’s all about moderation}, so don’t go crazy. Share some with a friend or bring it to work for the best treat with your co-workers.


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