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