Gluten Free Rosemary, Fig & Nut Bread

48 Servings
30 min

This homemade, gluten free bread recipe is perfect for snacking as is or for serving with your favorite cheeses. A relatively low carb bread recipe, especially outstanding with goat cheese & honey.

Don’t you love it when an idea comes out as well as you had hoped? I wanted a homemade bread recipe, savory and barely sweet, that I could use for everyday snacking, as well as a gluten-free, low carb alternative to crackers on my cheese board. Whether you crave Rosemary Bread, Fig Bread or Nut Bread, this Rosemary, Fig and Nut Bread recipe is all that and more! In truth, it is the best gluten-free bread that I’ve ever tasted and I think you will think so too!

I like making the bread in mini-loaf pans. I then chill the loaves, slice them thinly and then toast to make little, gluten-free crackers

Gluten Free Rosemary, Fig & Nut Bread
Recipe details
  • 48  Servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 3/4 cup almond butter, room temperature
  • 2 tbsp olive oil
  • 3 large eggs, room temperature
  • 1/4 cup arrowroot powder or cornstarch
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 2-3 tbsp chopped fresh rosemary
  • 3/4 cup chopped dried figs
  • 1/4 cup chopped walnuts
  • 1/4 cup sesame seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup sliced almonds
  • olive oil or butter for greasing pan

Preheat oven to 350°
In a food processor, blend almond butter, olive oil, and egg until smooth
In a separate bowl, combine arrowroot powder/cornstarch, salt, and baking soda
Blend arrowroot powder/cornstarch mixture into almond butter mixture until thoroughly combined.
Fold in figs, all nuts and seeds, and rosemary
Grease 3-3" by 5.75" loaf pans or 1 3.5" by 7.5" loaf pan and dust with almond flour.
Transfer batter to loaf pans
Bake at 350 for 20 for small loaves or 40 mins for larger loaves, or until an inserted knife comes out clean.
Let cool in the pan for 1 hour
Slice thinly and serve as is or lightly toast.
  • I really prefer to slice this bread thinly and then toast it at 250 for about 30 minutes to make little crackers. It is wonderful with jellies, jams and cheese.
Lynn @ Nourish and Nestle
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