Saturday, July 8, 2017

ROSEMARY HERB BREAD



Ever since I made this banana bread I was so happy with the way it turned out that I wanted to try using this recipe to make a savory bread.  So today I finally did it, because today we finally had cool enough temps in the morning to use my oven! My rosemary bread did not rise quite as high as the banana bread.  I have no idea why.  But I was still quite happy with it, and very happy with the flavor, very bread-like consistency and the heavenly aroma that filled my kitchen.  I have loved rosemary bread ever since my sister took me to a restaurant where they served homemade rosemary bread. As soon as I left there I knew I had to make some!  I think this will be great toasted as well with some cheese on it.  It's great just with a little butter, or for a sandwich.  I hope you'll like it as much as I did.


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Rosemary Herb Bread


Recipe By     :Ginny Larsen
Serving Size  : 16   

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4         large  eggs -- separated
1/4      teaspoon  cream of tartar
1         cup  almond flour - such as Honeyville
1         cup  golden flaxseed meal
1         tablespoon  Pyure Sweetener
1/4      cup  whey protein isolate -- I used Isopure -- unflavored
1/4      psyllium husk powder -- OR oat fiber
1         tablespoon  baking powder
1         tablespoon  rosemary
1/4      teaspoon  salt
1/4      cup  Marsala cooking wine 
1/4      avocado oil (OR coconut oil)
1         cup  Ricotta cheese -- (I use whole milk)

Preheat oven to 350F.  Place parchment paper in an 8 x 5-inch loaf pan, so that it goes up the sides and hangs over edges, so that it is easy to remove. Spray with non-stick spray. 

In medium mixing bowl, add egg whites and cream of tartar. Whip with electric mixer until stiff peaks form.  Set aside.

In another mixing bowl, add almond flour, flaxmeal, Pyure Sweetener, whey protein, psyllium powder, baking powder, rosemary and salt. Whisk together.

Add the 4 egg yolks from the separated eggs, Marsala cooking wine,  avocado oil, and Ricotta cheese.  Blend together with electric mixer.  

Fold in egg whites until fully incorporated. 

Pour into prepared loaf pan.  Bake approximately 40 minutes. Then place an aluminum foil tent over loaf and bake for 40 to 45 minutes longer.  Remove from pan by grabbing sides of parchment paper and lifting out onto a wire rack to cool.

Cool completely before cutting. Best cut with an electric knife if you have one.  I slice in the middle first, then slice the half in half again and that in half again until I have 8 slices and then do the same with the other half for 16 slices.  

Copyright:
  "7/8/2017 Ginny Larsen"
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Per Serving: 122 Calories; 9g Fat (64.2% calories from fat); 6g Protein; 5g Carbohydrate; 3g Dietary Fiber; 61mg Cholesterol; 181mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

NOTES : 2g net carbs per slice



4 comments:

  1. What size loaf pan did you use? 4x8 or 9x5? Can't wait to try this bread. It looks really good. Thanks for all your hard work

    ReplyDelete
    Replies
    1. An 8x5-inch loaf pan. I hope you like it! 😀

      Delete
  2. Glad to see your post and hope you and your husband are doing well. This looks like a great recipe and I will have to try it. Thanks for posting!

    ReplyDelete
    Replies
    1. Thank you! We are doing well. Still battling memory issues with hubby but so far it seems we've kept it from progressing. Hope you like the recipe!

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