Tuesday, January 5, 2010

Rosemary-Fig Nutty Bread (Paleo-Friendly)


This recipe is inspired by these delicious, though non-Paleo, crisps/crackers Scott and I enjoyed while in Portland. I'm working on a Paleo-friendly cracker to satisfy our cravings, but in the meantime I decided to modify this recipe, from Elana's Pantry. The flavor combination is amazing!

This bread should defintiely be toasted, and can be enjoyed in a number of ways:
-with a light spread of raw honey
-with goat cheese and more thinly sliced figs (if you're eating dairy)
-with a thin layer of almond butter and a thinly sliced and fanned apple
-create an even more flavorful version of this turkey sandwich

Rosemary-Fig Nutty Bread

1 ½ cups blanched almond flour
¾  cup arrowroot powder (I use ½ cup, so that the bread is not so dense)
¼ cup flax seed meal
½ teaspoon  sea salt
½ teaspoon baking soda
4 eggs
¼ cup walnuts, coarsely chopped
¼ cup hazelnuts, coarsely chopped
½ cup pistachios, coarsely chopped
¼ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup sesame seeds
1 T. chopped fresh romsemary
10 dried figs, chopped (as finely or as coarsely as you like...I chopped some fine and some more coarse) 
  1. In a medium bowl, combine almond flour, arrowroot, flax meal, salt and baking soda
  2. In a larger bowl, blend eggs 3-5 minutes until frothy
  3. Mix dry ingredients into the eggs, then add nuts, seeds, rosemary, and figs
  4. Pour batter into a greased loaf pan (between 7"x3" and 8.5"x4.5", so that the loaf isn't too flat)
  5. Bake at 350º for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean
  6. Cool and serve


Genevieve said...

Hi Jen!! I forget how I found your blog, but I love it! I have recently started crossfitting and am about a week in to an 8 week Lean Eating Challenge put on by my Crossfit Facility (CrossFit Kelowna, in BC, Canada) where the encouragement is to go Paleo. I am doing pretty good so far, but I haven't given up my dairy as I still have cottage cheese for sure and sometimes yogurt and other cheeses. I have spent a lot of time on Elana's Pantry - where you got this recipe and I think I am going to make it for a dinner party tomorrow.....but, I want it to be a little bit less of a savoury bread and a bit more of a sweeter one. Since I have them on hand, do you think that some ground hazelnuts could replace some of the almond flour? And what about prunes or dates instead of figs and cinnamon instead of rosemary.....? Anyways, enough rambling - thanks for a fun blog! :)

jencereghino said...


Sorry I didn't see this comment sooner.

There are a ton of flavor combinations that would work with this bread...hazelnuts, dates, and cinnamon sounds great! Let me know how it turned out and thank you for checking out my blog!


Edina said...

Hello, I love this bread. I also sliced some real thin and dried it out in the oven like for biscotti. I'm looking for a tasty cracker to. It turned out o.k not as crisp as I'd hoped for but still delicious.

jencereghino said...

Thank you, Edina! I wonder if adding a little water (to thin out the batter) and a little honey (to increase caramelization and crispiness) might work. I also wonder if baking the batter more like this recipe:


might work...I'll plan to try this over the weekend and let you know. :) I'm glad you tried this bread and enjoyed it...I do too!