I think it’s been 11 months since I’ve had a sandwich. Paleo says no grains, so I stay away from all bread. Except for my Paleo banana bread and Paleo muffins, of course. I just haven’t had the salty-tasting bread…you know, the normal kind. That’s pretty insane if you ask me. 11 months without having a single sandwich bite? It’s some sort of world record in my book, considering I used to have a sandwich at least once a day before becoming 100% Paleo. Apparently I go all in when I put my mind into something. Good to know.
Lately I’ve been feeling a bit edgy…in a good way though. I feel courageous and empowered. Not exactly sure why this is, but I love it. Maybe it’s the fact that I believe in the spirit of power, self-discipline and love that God has given all of us, and I am walking in the spirit. Whatever it may be, it’s rad. It has been positively affecting multiple areas in my life…my relationships, my fitness, my career, even my cooking and baking.
Yesterday, I got “courageous” and decided to nail a bread recipe. It turned out fantastic! On my 1st try! My house smelled wonderful. I had a friend come visit and she said she could smell the bread from outside the house. Score! Enjoy this Paleo Rosemary Bread.
- Preheat oven to 325 F.
- Grease 1 lb bread pan with coconut oil spray, set aside.
- Combine almond flour, arrowroot powder, baking soda and salt in a large bowl. Set aside.
- Mix almond butter and olive oil in a food processor; add in eggs and honey and process to incorporate. Transfer mixture to bowl with dry ingredients and combine. Fold in rosemary leaves, and pour batter into the greased bread pan. Bake for 45 minutes.
- Let cool completely and refrigerate for 2+ hours, as this yields for better slicing.
- Food processor
- Mixing bowl
- Measuring cups
- Measuring spoons
- Bread Pan
- Bread Knife