Bursting with flavor from fresh herbs like thyme and parsley + the salty bite of parmesan, this quick bread is as easy as it is delicious. And the texture is moist with a bit of crunch from baked parmesan cheese on top.
Ingredients
- 2 Ea Large Eggs
- ¼ Cup Olive oil
- ½ Cup Almond milk unsweetened
- ¼ Cup Chopped parsley
- ¼ Cup Chopped scallions ~3 medium scallions
- 1 Tbsp fresh thyme leaves stripped from stems
- 2 Tbsp Vinegar I used apple cider vinegar
- 2 Cups Super fine blanched almond flour
- 1 Cup 1:1 Gluten free flour
- 2 Tsp Baking powder
- 1 Tsp Baking soda
- ¼ Tsp Salt
- ¼ Tsp Ground black pepper
- 1 Cup Shredded parmesan plus extra for sprinkling over top of bread
Instructions
- Preheat the oven to 350F and line a 9” x 5” loaf pan with parchment paper.
- In a large bowl, whisk together eggs. Add olive oil, almond milk, parsley, scallions, and thyme. and stir until combined. Lastly, whisk in vinegar.
- In a separate bowl, whisk together your dry ingredients: almond flour, gluten free flour, baking powder, baking soda, salt, pepper , and shredded parmesan.
- Add dry ingredients to bowl of wet and stir until just combined. Do not over mix.
- Spread in your parchment lined 9” x 5” loaf pan and sprinkle some shredded parmesan over the top.
- Move to the oven and bake at 350F for 35-40 minutes or until a knife inserted in the middle comes out clean/with a few moist crumbs. Serve warm & enjoy!
Notes
Feel free to substitute any other fresh herbs for the thyme such as cilantro, basil, rosemary, dill, or oregano
Did you make this recipe?
Tag @themindfulhapa on Instagram and hashtag it #themindfulhapa!
Facebook Pin Recipe