Rosemary, Turmeric, & Thyme Shred Bread
Rosemary, Turmeric, & Thyme Shred Bread– by Leslie Woolley
- Pre heat oven to 350
In a large bowl whisk together :
- 4 Organic Eggs ( + 3 EGG WHITES added at end )
- 2 tsp Raw or Organic Honey
- 1/4 cup Organic Coconut oil
- 1/2 tsp Organic Apple Cider Vinegar
In a separate bowl add
- 1/4 cup Gluten free “Super Seed & Ancient Grain Blend”(Trader Joes)
- 1/4 cup Gluten free “Gluten Free Ancient Grain & Super Seed Oatmeal” (Trader Joes)
- 1 cup Blanched Almond flour
- 1/4 cup Organic Coconut flour
- 1 tsp Baking soda
- 3 twists of Himalayan sea salt
- 2 tsp Organic Chia seeds
- 1 TB Fresh or Dry Rosemary
- 1 tsp Fresh or Dry Thyme
- 3 Dashes of Turmeric
- 1/4 cup pumpkin seeds (optional)
Whisk ingredients then slowly add dry mixture to the wet ingredients
Once all ingredients are combined :
- Add 3 egg whites to the mixture and whisk together
- Then -Cut a piece of parchment paper to fit the bottom of your bread pan, make sure edges are exact or smaller then the base of the pan, make sure the edges are not sticking up
- Grease the sides of the bread pan with coconut oil ( a little goes a long way)
- Pour mixture into the pan evenly
- Bake for 35 min
- Sprinkle “Ancient Grain & Super Seed Oatmeal” on top of the bread, put back in the oven for 5 min
Cool on wire rack. In pan – after 10 min , Remove from pan and place bread on wire rack to finish cooling
Enjoy!
