Apple and Rosemary Grain Free Bread
Serves: 1 loaf
  • 2 apples, peeled, cored and coarsely grated
  • 2tsp lemon juice
  • 2tsp fresh rosemary, finely chopped
  • 150g chestnut flour (1 cup)
  • 100g ground almonds (1 cup)
  • 1tsp bicarbonate of soda
  • ¼tsp sea salt
  • 2 eggs
  • 60ml olive oil (1/4 cup)
  • 2tbsp maple syrup
  1. Preheat the oven to 200°C (180°C fan)
  2. Line a 30x11cm tin with baking paper.
  3. Peel, core and coarsely grate apples, add lemon juice and set aside.
  4. In a bowl whisk together chestnut flour, ground almonds, bicarbonate of soda and salt.
  5. Stir in finely chopped rosemary and grated apples.
  6. In a separate bowl whisk eggs, olive oil and maple syrup and fold into the dry mix.
  7. Spoon the mixture into lined tin and bake for 50 min or until a cocktail stick comes out clean.
  8. Remove from the oven and leave to cool down.
  9. Store in a fridge in an airtight container for up to 5 days.
  10. Enjoy!
Recipe by Nirvana Cakery at