Brunch

Rosemary-Garlic Egg Bread is for Sandwich.

Rosemary-Garlic Egg Bread takes 15 minutes to prepare.

Rosemary-Garlic Egg Bread takes 30 minutes to cook.

Rosemary-Garlic Egg Bread makes 12 servings.

The ingredients for Rosemary-Garlic Egg Bread are:

2 tbsp Coconut Flour (Arrowhead Mills)
1/8 cup Rice Flour, white
1/4 cup Amaranth Flour
1 tbsp Rice Milk Powder (Namaste Raw Goods)
2 tbsp Millet Grits, Whole Grain (Bob's Red Mill)
1 tsp Baking Powder
2 tsp Rosemary, dried
1 tsp Garlic powder
1/4 tsp Salt
6 large Eggs, fresh, whole, raw
4 tbsp Extra Virgin Olive Oil

Here is how you make Rosemary-Garlic Egg Bread:

In a small bowl, mix dry ingredients. In a large bowl, with a hand mixer, blend eggs until bubbles form on top. Continue blending, adding oil slowly. Add flour into egg mixture in small pours until all is well blended. Ladle 3 large spoonfuls into each mini bread-loaf pans. You should have filled 6 loaf pans. Bake at 350F for 30 mins or until done. Let cool for 5 mins before cutting.Total servings:?12 (6 mini loaves, each serving 2)

The nutritional information for Rosemary-Garlic Egg Bread is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 109.6

• Total Fat: 7.6 g
• Cholesterol: 93.0 mg
• Sodium: 126.9 mg
• Total Carbs: 6.6 g
• Dietary Fiber: 1.1 g
• Protein: 4.1 g

The dietary needs meet for Rosemary-Garlic Egg Bread is Gluten Free