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Orange Rosemary Bread


I have been on a baking craze lately, and I am not mad about it. I mean who doesn’t love a nice baked good to warm the soul? And come on, you can’t beat the delicious aroma your house gets filled with.


About a year or so ago I went to this donut shop in LA with my mom called, fo-nuts. All their donuts are baked, never fried, which is honestly how I’ve been loving my donuts lately. They had traditional flavors, like vanilla and chocolate, to unique flavors like raspberry earl grey and churro. They also had a few savory ones, and their rosemary olive oil is what stood out to me the most. And that was what I took inspiration from for this delicious bread.


Rosemary is probably my favor herb out there, the taste, the smell, the everything. Combine lavender and rosemary together and I’m swooning. Growing up, my family used to have a rosemary bush on the side of our yard and I remember always smelling it. Maybe that’s why I love it so much, it’s reminiscent of my childhood. I remember whenever we would have family dinners my dad would ask my sister and I to run outside at pick a few rosemary sprigs.


From being extremely sick last week, I had a few oranges left over that I needed to use up. I initially bought them for infused teas and water but I didn’t end up actually using all of them. For Christmas this past year, I actually made an orange and rosemary based sangria so I already knew that the flavors would go well together.


So with everything I needed in my house already I had to make this bread! It’s sweet and savory, the perfect balance you could ask for.



Yield: about 8 slices

Vegan and Gluten Free

Category: Breakfast/bread

Prep time: 10 minutes Total time: 50 minutes


Ingredients:


Dry:

  • 1 cup oat flour (I used Coach’s Oats blended up)

  • ¾ cup chickpea flour (my favorite is Bob’s Red Mill)

  • ¼ cup cassava flour

  • 1 ¼ tsp baking powder (preferably aluminum free)

  • ¼ tsp baking soda

  • ¼ tsp himalayan salt

  • 1 tbsp finely chopped fresh rosemary

  • 2 tbsp ground flax

  • 2 tbsp ground hemp seed

  • 1 tbsp ground chia seed

*To save time with ground seeds: ground them all at the same time


Wet:

  • ¾ cup almond milk (I prefer Califia Farms)

  • ¼ cup fresh orange juice

  • 1 tbsp orange zest

  • ¼ cup unsweetened applesauce (can use coconut oil)

  • ½ tsp vanilla

  • 2 tbsp pure maple syrup

  • 2 tbsp coconut sugar

Glaze:

  • 3 tbsp orange juice

  • ½ tbsp finely chopped rosemary

  • 2 tbsp melted coconut butter (I like Artisana Organics)

Directions

  1. Preheat oven to 375 F

  2. Combine everything under wet and dry separately

  3. Slowly combine dry into wet

  4. Once a thick batter is formed, pour out into greased or parchment lined loaf pan

  5. Bake for 35-40 minutes or until a toothpick inserted comes out clean

  6. When slightly cooled, transfer to wire cooling rack and pour over glaze

  7. Slice and enjoy!

I hope you like it!


If you try any of my recipes always let me know what you think!


xx, Nicolette


#bread #breakfast #sweet #savory #glutenfree

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