ROSEMARY BREAD

My love for carbs will never change, it is what it is and I’m happy with that.  In need of a new food to dip in oil and vinegar, I whipped up this Rosemary Bread.  It’s very simple to make and can be adjusted according your taste.  

  • 6 eggs
  • 1/2 c coconut milk
  • 1/2 c coconut flour
  • 1  tsp sea salt
  • 1 tsp baking powder
  • 2 tbsp rosemary, crushed
  • 1 tsp garlic granules
  • 1/4 c coconut oil, melted
  1. Pre-heat oven to 400F
  2. Beat eggs and milk in a large bowl
  3. In a medium bowl, combine coconut flour, salt, baking powder, sea salt, garlic granules and rosemary
  4. Add the flour mixture to the egg mixture and blend
  5. Add melted coconut oil and combine thoroughly
  6. Let the mixture sit for 5 minutes (coconut flour absorbs lots of liquid)
  7. Pour into greased 8×8 cake pan
  8. Place on the middle rack inside the oven and bake for 30 minutes, or until the sides are golden brown and the bread is firm (you can use the old knife in the center trick too)
  9. Let cool and eat
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