Rosemary-Garlic Egg Bread
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Rosemary-Garlic Egg Bread calories by ingredient
Introduction
Warm egg muffin or mini loaf/hors d'eurve sandwich bread with good fats, gluten-free carbs and a dash of protein. Warm egg muffin or mini loaf/hors d'eurve sandwich bread with good fats, gluten-free carbs and a dash of protein.Number of Servings: 12
Ingredients
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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
Tips
Great toasted and spread with ghee (and/or jelly, etc.) Sliced and toasted, makes for a petite sandwich bread.
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)
Total servings: 12 (6 mini loaves, each serving 2)