Rosemary Olive Oil Quick Bread

By jennKI

adapted from Magnifico!

Quick bread really is a wonderful thing, because you can decide to make it at almost the last moment, and have a delicious product in under an hour. This was so easy, and went perfectly with our frittata. I served it that evening with butter, and it was good enough, but the next day it occured to me that I should have served it with dipping oil. So I had a few pieces that way and it was wonderful! The evergreen flavour of the rosemary really came through and the bread was just the right texture for sopping up lots of oil. I wouldn't ever serve it again with butter, it's just not that kind of bread. But it would be ideal for sopping up soup or pasta sauce too.

Ingredients

• 1 1/2 cups carbalose flour
• 1/2 cup almond meal/flour
• 1/4 cup vital wheat gluten (high gluten flour)
• 1 1/2 tbsp baking powder
• 3 tbsp fresh rosemary, chopped
• 1/2 tsp salt
• 2 large eggs
• 1 cup almond milk or whole milk
• 1/4 cup extra virgin olive oil

Details

Adapted from dreamaboutfood.blogspot.com

Preparation

Step 1

Preheat oven to 325F and grease a 9x5 inch loaf pan.

In a medium bowl, whisk together the flours, baking powder, rosemary and salt.

In a separate bowl, whisk together eggs, milk and olive oil.

Add the dry ingredients to the wet and stir to combine.

Pour batter into prepared loaf pan and smooth the top. Bake for 45-50 minutes or until top is light golden brown and a tester inserted in the center comes out clean.

Let cool in pan 5-10 minutes before transferring to a wire rack.

Serves 12. Each serving has a total of 7.6g of carbs and 3.75g of fiber.