Rosemary Bread & Garlic Olive Oil Dip

Bread is one of the hardest things for people to trade in, limit, or go without because it's a staple of most people's diet... unfortunately it comes with a looot of health consequences that you want no part of. There's not much I used to love more then chewy bread with salt, pepper & olive oil... being raised Italian, there was never a much of a shortage of that :) This is the best advanced plan bread I've had! Sometimes when you make these kinds of breads they can be eggy or dry but this was soooo delicious! It reminded me of the warm bread they serve at Casa Novello, for those of you who know what that is. Hope you love it!

BREAD:
1.5 cups almond flour
1/4 cup golden flax meal
1/2 tsp celtic sea salt
1/2 tsp baking soda
1 tbsp of rosemary
3/4 cup arrowroot powder


4 eggs
1 tsp apple cider vinegar
1 tsp xylitol

+ olive oil, garlic salt & pepper


In a medium bowl, combine almond flour, arrowroot, flax meal, rosemary, salt and baking soda. In a larger bowl, blend eggs until frothy. Stir in xylitol and vinegar into eggs. Mix wet and dry ingredients together and knead well. Pour batter into a well greased bread pan and bake at 350 for about 30-35 minutes.


This bread doesn't rise the whole size of the pan and makes small/medium sized slices but they are very filling!
Slice and dip in olive oil, garlic salt & pepper!