2 3/4 cups almond flour
1/4 teaspoon celtic sea salt
1 1/2 tsp baking soda
1/4 cup chopped dates
1/4 cup chopped pecans
2 eggs
2 tbsp honey
2 tbsp apple cider vinegar
pinch of dried rosemary
PROCESS
1. In a large bowl combine almond flour, salt, baking soda, dates and pecans
2. In a smaller bowl combine eggs, agave and apple cider vinegar
3. Mix wet ingredients into dry
4. Place dough on a piece of parchment paper and form into a large, flat circle that is about 1 1/2 inches high
5. Using a serrated knife, score top of dough about half an inch in shape of a cross
6. Sprinkle top of bread with rosemary
7. Transfer dough and parchment to a baking sheet and bake at 180° for 20 minutes, then turn off oven and leave bread in for 10 more minutes
8. Cool bread for 1/2 hour then slice and serve