Rosemary Chia Bread, Grain free!

This bread is so good I just had to share!

Rosemary Chia Bread

3/4 cup creamy almond butter
2 tbsp olive oil
3 large eggs
1 tbsp raw honey
1/2 cup almond flour
4 tbsp chia seeds with 4 tbsp water, let soak for about 15 minutes
1/2 tsp salt
1/2 tsp aluminum free baking soda
1tbsp rosemary

Preheat the oven to 350 and grease a bread pan with olive oil, dust with almond flour.

Mix the chia seeds and water together before starting anything else.

In a large bowl, mix the almond butter and olive oil together with a handheld mixer until smooth. Then blend in the eggs and honey.

In a medium bowl, combine the almond flour, salt, and baking soda. Add in the rosemary.

Mix the chia seeds into the wet mix. Then add the wet into the dry and mix well.

Pour the batter into the loaf pan and bake for 40-50 minutes on the bottom rack of your oven. You can check if it's done by inserting a knife into the center of the loaf to see if it comes out clean. It is important to let is sit and cool for about an hour {if you can} in order for it to cut properly. Other wise if you rush it the bread will not come out of the pan well and will crumble more. Still taste good though. ;)

We had it last night with a homemade creamy potato leek soup, pot roast, and baby salad greens. So good! {Atty now has potato occasionally, we try to stick to the low starch ones.}

Here's a link on the benefits of Chia seeds.

Enjoy!