Rosemary Honey Bread
Quick breads are delicious and this gluten-free vegan Rosemary Honey Bread is no exception. It gets an incredible flavor from the rosemary, honey, and olive oil. It's salty and slightly sweet, perfect for breakfast or even as a side to your meals. Easy to make too, because it's yeast-free.
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Servings: 10 slices
Preheat oven to 350°F. Grease a bread pan with a small amount of olive oil or dairy free butter.
Using a food processor or a hand operated coffee grinder, grind up your rosemary.
In a large bowl whisk the self-rising flour, ground flax seeds, rosemary, and salt until combined well. Remove about a 1/2 cup of the dry ingredients and set aside in a smaller bowl.
In a medium-sized bowl whisk your milk, yogurt, olive oil, honey, and apple cider vinegar.
Make a well in the center of your larger bowl of dry ingredients. Add all of your liquids and stir until combined. Then add in your reserved 1/2 cup of dry ingredients and mix until combined.
Spread the mixture into your bread pan and sprinkle with the rosemary and salt. Press lightly with your hand to make sure the rosemary sticks.
Bake in the center of your oven for about 45 - 50 minutes or until a toothpick inserted into the center comes out dry. Let cool completely, slice, and enjoy!
Calories: 329kcal | Carbohydrates: 40g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Sodium: 207mg | Potassium: 129mg | Fiber: 2g | Sugar: 9g | Vitamin C: 4.5mg | Calcium: 75mg | Iron: 1mg