After making Paleo Cinnamon Raisin Bread, I knew that I wanted to try making a savory bread. Since garlic and bread are perfect together, I decided that I needed to make one with roasted garlic in it.
Roasted garlic is one of my favorite things. I absolutely love when garlic cloves are so perfectly roasted that you can spread them like butter onto a slice of bread. And having them inside of bread was fantastic idea. Yummm!To make this Rosemary Garlic Loaf, I made a few adjustments to the bread recipe that I used before.
Adjustments meaning… that I used golden ground flax instead of the darker one that I had used before, I added dried rosemary, and I added a lot of roasted garlic. What a difference a few ingredients can make!
- ¾ of a full bulb of garlic (I separated all the cloves and removed the skin from each)
- 1 Tbs olive oil
- 4 eggs
- 1 cup of ground flax seeds ( golden flax seeds)
- 3 Tbs water
- ¾ cup of almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp and ¼ tsp dried rosemary separated
- Preheat the oven to 400 degrees.
- Cover a baking sheet with aluminum paper. Make a circular shape, almost like a nest out of the aluminum paper, rolling the corners up (check out the photos above)
- In a small bowl, put the naked cloves of garlic inside and cover them with 1 tbs of olive oil and a pinch of salt. Place them in the aluminum foil nest and let them cook for 15 minutes. Once they are cooked, remove from the oven and set them aside.
- Leave the oven at 400 degrees for the bread.
- While the garlic is cooking, cover a loaf tin in wax paper. My loaf tin was
- X 5.25 X 2.75.
- In bowl #1, whisk the eggs and the water together and set aside.
- In bowl #2, mix the ground flax seeds, almond flour, baking powder, baking soda, 2 tsp of dried rosemary and salt together with a fork.
- Pour bowl #2 into bowl #1 and mix it together with a whisk until well combined.
- Fold in the roasted garlic with a rubber spatula.
- Pour the mixture into the loaf tin and pat the top with a rubber spatula to even it out throughout the pan.
- Sprinkle ¼ tsp of dried rosemary on the top of the bread.
- Cook for 25 minutes. Remove from the pan by lifting the wax paper and then remove the wax paper before letting the bread cool on a drying rack.