Recipe: Walnut Bread with Rosemary and Olive Oil
A healthy alternative for your bread cravings (gluten-free, lectin-free, low-carb) 🌿
Hello everyone! Let me tell you about a bread recipe I imagined just about a week ago and will share with you today (not published anywhere else 😊). While I'm a huge fan of my own sourdough creations, I realized I might be leaving out those of you who aren't quite ready to dive into the world of sourdough baking. Plus, I regularly take a break from grains (even the lectin-free ones), and I need some other options.
Denmark is the kingdom of rye bread, so it’s all you see everywhere! That’s the type of vibe I wanted to recreate with this bread. A few days ago, my husband ate some lunch with freshly baked rye sourdough, and I had a taste. It was amazing, better than anything you’d find wrapped in plastic at the grocery store. I promised my Danish husband (who loves his Danish-style open sandwiches for lunch) that I’d whip up some rye sourdough bread for him soon. But I also wanted to make something super simple and quick, with ingredients you probably have in your kitchen right now, that’s not only gluten-free, lectin-free, and low-carb but also packed with nutrients—because who wants to waste calories on something that isn’t delicious and healthy?
So, I came up with this bread recipe. It's just slightly sweet—enough to remind you of the malty flavor of rye bread, but not so much that you couldn’t enjoy it with a savory topping. And you can always adjust the flavor to be more or less sweet.
It's perfect for breakfast or, really, any time you need a bread fix or a satisfying snack.
For this recipe, I used some of my favorite ingredients: aromatic rosemary, organic extra virgin olive oil, and hearty walnuts. For the dry mix, I mixed ground walnuts, hemp flour, coconut flour, flaxseeds, and a little tapioca for that perfect texture. For moisture, added nutrients, and protein, I used pasture-raised eggs and creamy coconut milk, all spiced up with a sprinkle of allspice, cardamom, and cinnamon—plus a pinch of salt.
And you only need a blender, a mixing bowl, and a loaf pan.
The verdict? Even if it has more of a cake texture, it gives me all the rye bread vibes I could want, and honestly, it’s even tastier. I think you'll love it just as much as we do!
Let’s dive in!
RECIPE: Gluten Free Walnut Bread with Rosemary and Olive Oil
Servings: 10
Preparation time: 30 minutes
Cooking time: 45 minutes
Keep reading with a 7-day free trial
Subscribe to Creative in My Kitchen to keep reading this post and get 7 days of free access to the full post archives.