Rosemary Everything Quick Bread

So, you know the “everything bagel,” right?

That is what I’m referring to with the title of this recipe.  Except drop the bagel part and throw some rosemary into the mix.

I think savory quick bread is a first for me and it definitely won’t be the last.

Imagine the texture of banana bread, but then think about savory flavors.  Are you now thinking of banana garlic bread?  Crap.  I guess that didn’t work.  Forget the whole banana thing.

I just can’t get over the texture of this bread.  It is just so soft.  I think you will be shocked that it’s gluten free.  I was pretty shocked myself.

It’s the almond meal I tell ya!  It adds so much moisture and softness to the loaf.

The inside is studded with freshly chopped rosemary but is otherwise left pretty simple, as the topping holds plenty of flavor.  It’s garlicky, oniony, salty, seedy, and oh.so.addicting.

disclaimer: Serve with a side of breath mints.

I tend to like my breads smooth (unless we’re talking chocolate chips) but enjoy the contrast of a crunchy topping like you see below.

And as far as spreading something on top?  It’s pretty tasty all on its own.

But if you must…

I recommend softened butter or cream cheese.

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Rosemary Everything Quick Bread 

gluten-free, dairy-free // yields one 8x4 loaf // adapted from my banana bread

*salt amount edited 12/14/12

for the bread:

• 1 cup gluten free oat flour
• 3/4 cup raw buckwheat flour
• 1/2 cup almond meal
• 2 tablespoons ground flax meal
• 1 tablespoon + 1 teaspoon finely chopped rosemary
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 1/2 cup + 2 tablespoons unsweetened almond milk
• 1/2 cup unsweetened applesauce
• 1/4 cup pumpkin puree
• 3 tablespoons extra virgin olive oil
• butter + 1 tablespoon oat flour (for the pan)

for the topping:

• 1 large egg
• 1.5 tablespoons unsweetened almond milk
• 2 teaspoons poppy seeds
• 2 teaspoons sesame seeds
• 1.5 teaspoons dried minced garlic
• 1.5 teaspoons dried minced onion
• 2 teaspoons large flaked sea salt

1. Preheat your oven to 350*.  Grease and flour an 8x4 loaf pan on all sides, or line with parchment paper.
2. In a large bowl stir all of the dry ingredients for the bread until combined.
3. In another bowl, whisk the eggs together. Then, add the rest of the wet ingredients and whisk together until fully combined.
4. Pour the wet ingredients into the dry and mix with a large spoon until just combined.  Avoid over-stirring.  The mixture will be thick but pourable.
5. Pour the mixture into the pan with the help of a large spoon or spatula and smooth the top.
6. Place in the oven for 50 minutes – 1 hour.  Toothpick test for doneness.
7. Preheat your oven to low-broil and set a rack at the 2nd highest position.
8. In a small bowl whisk the egg and milk together for the topping.
9. In another small bowl mix together the dry ingredients for the topping.
10. Brush the top of the hot loaf (while in the pan) with a coating of the egg mixture until fully covered (this should only take a small amount of the mixture).  Do not pour over the loaf.
11. Sprinkle the topping mixture until thoroughly covered.  Some will fall off when you remove the loaf from the pan, so be sure to fully cover the top.
12. Broil on low for 2-5 minutes, with the oven door ajar, until golden brown.  The egg will cook during this time.  Keep a close eye on the bread as it will burn quickly.
13. Let cool for 10 minutes in the pan then slide a butter knife around the edges and gently turn out onto a cooling rack.
14. Let fully cool before slicing with a serrated bread knife.  Bread is semi-fragile while warm but firms as it cools.

notes:

• You could also use a 9x5, 8x8, 9x9, or even a muffin tin for this recipe.  Just beware that baking time will vary for all of them. 
• Be sure to use dried minced garlic + onion for the topping.  Not fresh and not powder.  I found them in the bulk section so I didn’t have to buy a whole jar.
• Unsweetened soy milk or 1-2% milk will work just fine for this.
• You can grind any of the flours used at home in a high speed blender, coffee grinder, spice grinder, or flour mill.  Use whole raw unsalted almonds to make almond meal and make sure to do small batches.  Use GF steel cut oats, whole oat groats, or rolled oats to make the oat flour.  Use raw buckwheat groats (not kasha, brown, or toasted buckwheat) to make the buckwheat flour.  Use raw flax seeds to make ground flax meal.  I recommend sifting the flours after and regrinding any larger pieces.  Store the flours in an airtight container in the fridge (especially the flax).

Your savory breakfast is served.  Most likely with a side of eggs over here!

Ashley

Kale Egg + Sun Dried Tomato Sandwich

It’s been awhile since I’ve proclaimed my egg love.

And today, I’m doing it with a sandwich.

This sandwich idea all started over the weekend after eating the “left early” sandwich at Restaurant 415.  I was lucky enough to spend this lunch with a few lovelyfriends. 

We all ordered sandwiches.  They were all devoured.

sidenote: Restaurant415 is extremely gluten free friendly, offering GF breads and even GF pizza.

I just had to remake this gem with a little different spin, of course.

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Kale Egg + Sun Dried Tomato Sandwich 

gluten-free, dairy-free option below // yields 2

• 4 slices gluten free bread (see notes)
• 3 eggs, whisked
• 1/2 cup de-stemmed + chopped kale
• 2 slices of tomato
• 1/4 teaspoon dried basil
• 1/8 teaspoon garlic granules
• salt + pepper
• oil/butter for cooking

1. Lightly butter one side of each slice of bread. 
2. Heat a 6-8” pan over medium with about 1 teaspoon of oil or butter.
3. Place the chopped kale in the pan [once hot] and cook for 2-3 minutes until it just starts to wilt.  Stir occasionally.
4. Stir in the basil, garlic, salt, and pepper, then evenly distribute the kale around the pan.
5. Reduce heat to med-low and pour the whisked eggs over the kale mixture.  Tilt the pan slightly so the egg covers all of the kale and goes to all edges of the pan.
6. Place a lid overtop of the egg pan and let cook until the top is just set.  About 2-4 minutes. 
7. Shimmy onto a cutting board and slice in half.  Fold each half over once.
8. Return the pan to the burner and place over medium/med-low heat.
9. Spread the cream cheese or cashew cream mixture onto each slice of bread, then place the egg between the two slices [buttered sides facing out].
10. Grill the sandwiches until golden brown, then flip and repeat on the other side.  About 2-4 minutes per side.
11. Place a slice of tomato inside each sandwich when done cooking, finish with a sprinkle of salt + pepper, and slice both sandwiches in half.
12. Serve.

notes: Make sure bread is thawed if using GF frozen bread.  I like to stick each slice in the toaster on med-low to thaw and get it slightly crispy before buttering and placing in the pan.

updated to add: My favorite brand of gluten free bread is Udi’s, particularly their Millet Chia bread.  It has the best nutrition of any GF bread I’ve found and the taste is great.  It has a nice light texture and toasts well.  I buy a loaf or two when it’s on sale [usually for about $3.50] and keep them in the freezer to use sparingly. 

Sun Dried Tomato Cream Cheese Spread

• 1.5 tablespoons cream cheese, softened
• 2 tablespoons shredded parmesan cheese
• 1 tablespoon finely chopped sun dried tomatoes [oil packed]
• small pinch of: dried basil, garlic granules, salt, pepper

1. Blot the excess oil off the sun dried tomatoes before chopping.
2. Mash/mix all of the ingredients together.
3. Taste and add more seasonings if desired. 

Sun Dried Tomato Cashew Cream Spread [dairy free option]

• 1.5 tablespoons cashew cream
• 1 tablespoon finely chopped sun dried tomatoes [oil packed]
• pinch of: dried basil, garlic granules, salt, pepper

1. Blot the excess oil off the sun dried tomatoes before chopping.
2. Mash/mix all of the ingredients together.
3. Taste and add more seasonings if desired.

Cashew Cream

• 1 heaping cup of raw/unsalted cashews
• 1/4 – 1/2 cup milk

1. Soak the cashews overnight or for at least 4 hours.
2. Drain and rinse the cashew and put in your blender.  It works much easier to have over 1 cup.  If you use less, it will be hard for them to blend together.
3. Add 1/4 cup milk and blend, scraping the sides as needed.  Add more milk to smooth out to a thick and smooth consistency.
4. Store in a sealed container in the fridge for a week. 

notes: There are loads of ingredient combinations you can add to the base recipe for cashew cream to use this up.  One of my favorites is for nacho cheeze sauce.  You can also sweeten it with dates and make into spreads for muffins, cupcakes, cake, or add it on top of a bowl of oats with cinnamon.

Breakfast is my favorite meal.

Even after it gets cold from spending too much time behind the camera.

Ashley