Low Carb Rosemary Garlic Bread (Without Yeast or Kneading)

Low Carb Rosemary Garlic Bread 

 Preparation: 30 mins

Cook Time: 45 mins

Servings: Serves 4-5

Ingredients

Dry Ingredients

1. 1 Cup Almond Flour
2. 1/2 cup Coconut Flour
3. 1/3 Cup Psyllium Husk
4. 1 tsp Baking Powder
5. 1/3 Cup Ground Flax
6. Himalayan Pink Salt/Sea Salt and pepper for taste
7. 1 tbsp Onion Granules
8. 1 tbsp Italian Seasoning 
9. Sesame seeds/Nuts (Optional)

Ingredients to Roast Garlic

1. 2 strands of Rosemary
2. 1 Garlic Bulb
3. 1 tsp olive oil
4. Salt and pepper

Wet Ingredients

1. 4 Eggs.  
2. 1 tbsp Apple Cider Vinegar (ACV)
3. 2 tbsp Olive Oil

Method

Roasting the Garlic

1. Chop one end of the garlic bulb and partially remove the peel and wrap it in an aluminum foil. 
2. Drizzle some Olive Oil and add some fresh rosemary, salt, and pepper.
3. Place this in a pre-heated oven at 425F, for about 45 mins. 
4. Then let the aluminum foil cool completely and peel the garlic. 
5. Save the oil and Rosemary for the bread recipe.

Bread Recipe

1.  Separate the egg whites and egg yolk in 2 big bowls. 
2. To the egg white mixture, add the ACV and whisk until stiff peaks are formed. 
3. Add the olive oil to the egg yolk mixture, and whisk it thoroughly until the color turns pale yellow.
4. Combine all the dry ingredients with the egg yolk mixture in 2-3 batches.
5. Combine the egg white mixture and the egg yolk mixture in batches and gently fold the ingredients. 
6. Gently smash the roasted garlic and add the rosemary and olive oil that was used to roast the garlic to the bread batter. 
7. Grease the loaf pan with Olive oil, and pour the bread mixture into it and compact the mixture.
8. Sprinkle some sesame seeds/nuts for optional taste. 
9. Pre-heat the oven to 450F and bake for about 45-50 mins.
10. The bread is completely cooked if a knife when inserted in the middle comes out clean. 
11. Let the mixture cool completely for about 20 mins before removing from loaf pan and then slice and enjoy!