Almond & rosemary loaf

Homemade bread recipes

Nothing beats the smell of freshly baked bread! Try this almond and rosemary variation from wellness expert Jessica Sepel.

Ingredients (serves 8)

  • 2 cups almond meal
  • ¼ cup psyllium husk
  • ¼ cup chia seeds
  • ¼ cup ground flaxseed
  • ¼ cup raw walnuts, roughly chopped + 2 tbsp extra to decorate
  • 2 tbsp rosemary leaves, roughly chopped, + extra to decorate
  • 1 tsp Celtic sea salt
  • 1½ tsp baking powder
  • 1 clove garlic, crushed
  • 3 eggs, lightly beaten
  • ¼ cup almond milk
  • 1 tbsp olive oil


Preheat the oven to 190°C (170°C fan-forced).

Combine all ingredients (except decorations) in a large bowl and mix well using a wooden spoon.

Spoon into a lightly oiled and lined loaf tin (approximately 21 cm x 11 cm), gently smooth the top, and decorate with the extra walnuts and rosemary.

Bake for 30 minutes, or until a skewer inserted into the middle of the loaf comes out clean. Cover with foil if the top is browning too much.

Cool, slice and serve.


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