Cooked - Rosemary Fig And Nut Bread (gluten-free) - New Recipe

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ingredients

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Breakdown recipe

⨯

To help you understand the recipe, we can break it down into sections.

Fluff is removed from steps while preserving necessary details for experienced cooks.

You can break down the recipe visually (diagram), or view all sections in the same page.

Long recipe. Create sections?

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

Home Pricing Community My Recipes

Home Pricing Community My Recipes

Rosemary Fig And Nut Bread (gluten-free)

Found mistake?

3.0

¾ cup almond butter (room temperature)

2 tbsp olive oil

3 large eggs (room temperature)

¼ cup arrowroot powder or cornstarch

½ tsp salt

¼ tsp baking soda

2-3 tbsp chopped fresh rosemary

¾ cup chopped dried figs

¼ cup chopped walnuts

¼ cup sesame seeds

¼ cup sunflower seeds

¼ cup pumpkin seeds

¼ cup sliced almonds

Olive oil or butter for greasing pan

In a food processor, blend almond butter, olive oil, and egg until smooth.
In a separate bowl, combine arrowroot powder/cornstarch, salt, and baking soda.
Blend arrowroot powder/cornstarch mixture into almond butter mixture until thoroughly combined.
Fold in figs, all nuts and seeds, and rosemary.
Grease 3-3" by 5.75" loaf pans or 1 3.5" by 7.5" loaf pan and dust with almond flour.
Transfer batter to loaf pans.
Bake at 350°F for 20 for small loaves or 40 mins for larger loaves, or until an inserted knife comes out clean.
Let cool in the pan for 1 hour.
Slice thinly and serve as is or lightly toast.

Get the iOS & Android app

Just released with extra features!

Loading...