Monday, July 18, 2011

Dairy Free Rosemary Bread with Apricot Spread

Redwood NY is a little town housing a bank, post office, tavern and two ice cream shops directly across the street from each other.  The area is known as the 1,000 islands region and yes, 1,000 Island Dressing was created there.  My good friend Sara and I decided to get out of town for two weeks during our summer break from teaching and volunteer at Better Farm, started by the most amazing and resourceful, Nicole Caldwell.

I had the pleasure of spending two lovely weeks in the North County sleeping with the windows open, cliff jumping into the pristine lakes, working in the garden to the sound of the violin, crafting wooden signs and a coffee table; all the while surrounded by three amazing dogs and a group of people I will dearly miss. 

We cooked every evening and my 5 lb bag of blanched almond flour served me well on my trip.  I made this bread one night and we ate half of it right out of the oven, no use for plates or utensils.  I didn't follow the GAPS diet while I was away- it was simply too much trouble.  And quite frankly, it was nice to take a break.  I bought Crofter's Organic Apricot Spread and it was so wonderful, but it does have added pectin which is not on the GAPS and SCD diets.  Soon I will venture into the world of canning and attempt to make my own fruit spreads using apple cider or honey. 

Dairy Free Rosemary Bread with Apricot Spread
8 slices

4 eggs
1/2 C olive oil
5 C blanched almond flour
2 tsp baking soda
1 tsp salt
1 T dried rosemary
1 jar all fruit apricot spread

Preheat the oven to 350
Grease a loaf pan with olive oil then dust with almond flour (or, if a little diary is okay, use butter!)
Whisk the eggs and olive oil
In a separate bowl mix the blanched almond flour, baking soda, salt and dried rosemary
Mix the dry into the wet and blend completely
Place into the loaf pan and pat down so the top is even and condensed
Bake 45 minutes until the top is dry looking and firm to the touch, it does not need to brown
Remove from the oven and cool completely
Once cool, loosen the edges and shake the loaf pan to make sure the entire loaf is loose
Remove the loaf and slice into 1 inch thick slices (any smaller will completely crumble)
Serve with liberal amounts of all fruit apricot spread

2 comments:

Sara said...

I just tried this...sooo good! :) It's extra deeeelish with the fruit spread.
Where do you get your large bags of almond flower? The small ones are just so $$...
I passed along this recipe to the Veganish facebook page with a link to your blog! Yey :)

Sara said...

Just made your rosemary bread. So good! The fruit spread is delicious with it!
I posted about it on the Vegan-ish facebook page and added a link to your blog. :) Yey!