Rosemary-Garlic Egg Bread

Name: Rosemary-Garlic Egg Bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Ingredients: 2 tbsp Coconut Flour (Arrowhead Mills); 1/8 cup Rice Flour white; 1/4 cup Amaranth Flour; 1 tbsp Rice Milk Powder (Namaste Raw Goods); 2 tbsp Millet Grits Whole Grain (Bob's Red Mill); 1 tsp Baking Powder; 2 tsp Rosemary dried; 1 tsp Garlic powder; 1/4 tsp Salt; 6 large Eggs fresh whole raw; 4 tbsp Extra Virgin Olive Oil

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 12

Ingredients

2 tbsp Coconut Flour (Arrowhead Mills)1/8 cup Rice Flour, white 1/4 cup Amaranth Flour 1 tbsp Rice Milk Powder (Namaste Raw Goods) 2 tbsp Millet Grits, Whole Grain (Bob's Red Mill) 1 tsp Baking Powder 2 tsp Rosemary, dried 1 tsp Garlic powder 1/4 tsp Salt 6 large Eggs, fresh, whole, raw 4 tbsp Extra Virgin Olive Oil

Directions

In a small bowl, mix dry ingredients. In a large bowl, with a hand mixer, blend eggs until bubbles form on top. Continue blending, adding oil slowly. Add flour into egg mixture in small pours until all is well blended. Ladle 3 large spoonfuls into each mini bread-loaf pans. You should have filled 6 loaf pans. Bake at 350F for 30 mins or until done. Let cool for 5 mins before cutting.

Total servings:�12 (6 mini loaves, each serving 2)

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 109.6
Total Fat: 7.6 g
Cholesterol: 93.0 mg
Sodium: 126.9 mg
Total Carbs: 6.6 g
Dietary Fiber: 1.1 g
Protein: 4.1 g

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