Grain-free Rosemary Focaccia

This Grain-free Rosemary Focaccia is a delicious paleo-friendly alternative to traditional bread. Its made with almond and coconut flour, infused with the aromatic flavor of fresh rosemary, and perfect for dipping in olive oil or serving with your favorite toppings.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup arrowroot powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 2 tbsp fresh rosemary, chopped
• 3 large eggs
• 1/4 cup olive oil
• 1/4 cup unsweetened almond milk
• 1 tbsp apple cider vinegar

Instructions:

Preheat your oven to 350F 175C

In a mixing bowl, combine almond flour, coconut flour, arrowroot powder, baking soda, sea salt, and chopped rosemary

In a separate bowl, whisk together the eggs, olive oil, almond milk, and apple cider vinegar

Pour the wet ingredients into the dry ingredients and mix until a thick batter forms

Line a baking sheet with parchment paper and spread the batter evenly to form a rectangle about 1/2 inch thick

Bake in the preheated oven for 20-25 minutes, or until the focaccia is lightly golden and a toothpick comes out clean when inserted in the center

Remove from the oven and let it cool for a few minutes before slicing into squares

Serve warm and enjoy your grain-free rosemary focaccia