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Prep time: 5 min.
Cook time: 30 min.
Servings 20
1 - 50 gram
Keep stored in an airtight container at room temperature for about 5 days and frozen for a couple months.
Ingredients
220 gr finely grounded almond flour
30 gr organic Coconut Flour
30 gr ground Golden Flax
8 brown large eggs
8 ounces double whipped cream cheese
112 gr unsalted pure irish butter
1 1/2 baking powder
1 rosemary dried
1/4 sage dried
2 tbsp parsley
1 tbsp chives
1 tbsp roasted sesame seeds
4 tbsp dry roasted pepitas
Directions
In a medium-size bowl, cream together the 1/2 cup of butter and 8 oz of cream cheese until it's a smooth consistency.
Add the 1 tsp Rosemary, 1 tsp Sage, and 2 tbs Parsley seasonings to the mixture and whip it until its fully comb
Add the eggs and continue mixing the batter until its smooth.
Finally, add the flours, and the baking powder. The batter will be a bit thick.
Grease 3 mini loaf pans. Fill each pan about 1/2 way with this savory batter. You can use the bigger loaf pans if you want but they will take longer to bake in the oven.
Bake it at 350 degrees for about 35 minutes. (the large loaf pans take about 50-55 minutes) The bread should be golden brown on top and pass the toothpick test (stick a toothpick in the center of the dough and it should come out clean).
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