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Rosemary Cassava Bread

  • Author: Katie
  • Prep Time: 10 min
  • Cook Time: 35 min
  • Total Time: 45 minutes
  • Yield: one 8" x 4" loaf 1x

Description

This healthy, Paleo friendly Rosemary Cassava Bread is great for making sandwiches, sweet or savory toast, eating with soup or simply enjoying on it's own.


Ingredients

Scale

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, combine all dry ingredients.  Mix well.
  3. In a separate mixing bowl, whisk together all wet ingredients.
  4. Add wet mixture to dry.  Mix well.
  5. Pour batter into a lined 8" x 4" baking pan and bake at 350 degrees for 35 minutes or until cooked through.
  6. Remove from oven and cool to room temperature on a cooling rack.
  7. Best stored in fridge.

Notes

*I recommend measuring the cassava flour by weight

**If batter is too thick (may happen depending on egg size) then add a little more water

Keywords: bread, rosemary, cassava flour, breakfast, lunch, dinner, snack, yeast free, nut free, no added sugar