Christmas Bread

5 from 1 vote

Rosemary infused gluten-free and low carb bread gets topped with fresh rosemary and tomatoes for a delicious and decorative loaf for the holidays. Base bread recipe adapted from here.

Course Side Dish

Cuisine American

Keyword american, bread, Christmas, dairy-free, holiday, rosemary, tomato, vegetarian

Prep Time 15

Cook Time 1 45

Total Time 2

Servings

Calories 224kcal

Author Jenny Ross

Ingredients

5 tablespoons ground psyllium husk powder
1 cup almond flour
2 tablespoons coconut flour
2 teaspoons baking powder
1 teaspoon salt
1 cup water
2 teaspoons apple cider vinegar
3 egg whites
10 sprigs rosemary fresh, leaves from 3 sprigs removed and chopped fine
12 cherry tomatoes
1/4 cup olive oil

Instructions

Preheat the oven to 350°F. Line a 9-inch round baking pan with parchment paper (you can skip the lining step if you are using a silicon baking form).
Mix all of the dry ingredients together in a large bowl.
Boil the water.
Add the vinegar, egg whites, and chopped rosemary to the dry ingredients, and mix well. While mixing dough with a hand mixer, add the boiling water and mix until smooth.
Moisten hands with a little olive oil and press into prepared pan. If using a silicon mold, I like to place it onto a baking sheet for easy transfer. Press dimples into the surface and then arrange the remaining sprigs of rosemary and tomatoes over top. Drizzle with olive oil.
Bake on in the oven for 1 hour and then cover the top with foil to prevent burning of the rosemary and tomatoes and continue baking for another 30-45 minutes.
Cool for 5 minutes then remove from pan and transfer to a cooling rack to cool completely.

Notes

Protein:Energy Quotient [calories]: 0.18, Protein % of calories: 10.6%

Nutrition