Ok, so if you don’t like bread, I don’t like you. JK I still like you – (or do I?).
I LOVE bread. But I rarely eat “real” bread. What do I mean by real? Highly processed sliced bread that is filled with ingredients you can’t pronounce. Which I guess is the opposite of “real” but you get the point, “real fake” bread. Even the fresh good stuff I try to save for special occasions.
But when you’re someone that wants to eat bread every day, the struggle is real.
This is my favorite go to bread when craving strikes. You can make it into a sliced loaf or you can make little buns out of it, you can really make any shape you like! The olives add a great salty component and the rosemary gives the bread such great flavor you barely need a topping for it. I love eating this bread warm and serving it with a little ghee or avocado.
Make a whole batch, freeze some buns and be able to grab one of these and throw it in the oven just in time for dinner.
- 1/2 cup ground Chia Seeds
- 1/2 cup ground Flax Seeds
- 1 Tbsp Apple Cider Vinegar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 3 Eggs
- 1/2 cup Almond Milk
- 2 cups Almond Flour
- 1/2 cup chopped Olives I like a mixture of Sicilian and black
- 2 cloves Garlic chopped
- 2 Tbsp fresh Rosemary chopped
- Seeds for topping I use sunflower, pumpkin and sesame
Preheat oven to 350°F and line a baking tray with parchment paper.
In med/large mixing bowl, combine the flax, chia, almond milk, apple cider vinegar and eggs. Let sit for a few minutes while you prepare the other bowl.
I a med/large mixing bowl, stir together the almond flour, salt, baking powder, olives, garlic and rosemary.
Fold the two mixtures together until a ball of dough forms, adding more almond flour if too sticky. This will either make 1 loaf or 4-6 bread rolls depending on the size of your roll.
Top with coarse sea salt and your seeds of choice.
Bake for 35-45 minutes or until a toothpick comes out clean. Let cool, serve and enjoy!