There is something about this Mediterranean combination of ingredients that really appeals to me. I’ve done a similar bread before with wheat flour, but I wanted to test a grain-free, lectin-free version. The first time I shared a version of this bread I made a mistake and forgot to add the extra virgin olive oil under the ingredients list. I was on vacation in West Texas with no possibility to test the recipe when I figured out the mistake. So the first day I came back I had to make it again and refine it to make sure everything is accurate. This is an improved version of the rosemary and chocolate bread with avocado. I’m happy to say it is delicious, moist and super nutritious.
A rosemary and chocolate bread loaded with polyphenols, healthy fats and prebiotics
This is what you get when you mix rosemary, dark chocolate, avocados, extra virgin olive oil, marine collagen, coconut flour and tigernut flour.
This is an excellent grain-free, healthy bread to have for late breakfast or brunch, with coffee or tea, serve with a compliant cheese board and olive oil dip, take it with you at work for an afternoon snack. It can also replace one meal. It is quite good-looking if you want to impress your guests.
I made this rosemary and chocolate bread with avocado for the Greek Orthodox Easter (hence the cross), and it was perfect and delicious. Add more figs for more sweetness and use a good quality extra dark chocolate. I used a 100% Venezuela chocolate I had bought from my latest trip to Marfa, West Texas, from a local coffee shop called Sqeeze.
If you can’t have chocolate you might want to try the Parsnip Apple Cake with Rosemary and Olive Oil.
For another lectin-free bread recipe, be sure to try my Lectin-Free Mini Irish Soda Bread.
Rosemary and Chocolate Bread with Avocado and Extra Virgin Olive Olive Oil
- Dry ingredients:
- 1/2 cup tigernut flour (I use Organic Gemini)
- 1/2 cup coconut flour
- 1 Tbsp arrowroot flour
- 1 Tbsp Cassava flour
- 1 scoop Premium Marine Collagen (Further Foods)
- 1 tsp baking powder
- 1 pinch salt
- 1/2 cup 100% cacao chocolate chips OR chopped chocolate
- zest from one organic lemon
- 3, 4 dry black mission figs (you can add more for more sweetness), chopped in small pieces
- Wet ingredients:
- 2 ripe avocados
- 1 pastured or omega 3 egg
- 1/2 cup extra virgin olive oil
- leaves of 2 fresh rosemary stems (i used 2 big ones)
- 1 tbsp of finely ground flaxseed meal
- 2 tbsp of warm water
- (For a vegan version you can try to replace the one egg with one extra tbsp of flaxseed meal mixed with warm water)
Mix the dry ingredients in a mixing bowl.
Mix the avocados, egg, olive oil and rosemary leaves in a blender or food processor until smooth, but don't over mix.
In a small bowl mix the flaxseed meal with warm water.
Make a well in the dry ingredients, add the blended mixture and the flaxseed in and mix with a wooden spoon or spatula until all incorporated. You will get a thick dough.
Put parchment paper in a 8 x 3.5 inches (I measured the bottom) loaf pan and add the dough with a spoon and level.
Bake for about 40 minutes at 375F. Do the toothpick test in a few spots (if you touch a chocolate spot it will come wet).
There is no sweetener in this bread but the figs add just enough sweetness. If you want it sweeter add few more figs. I used the black mission figs is which are quite small, if you use the Turkish figs they'll probably be bigger. You can add 1/4 cup of chopped nuts (walnuts, pecans etc) if you want. I have not tried a vegan version, but I'm pretty sure you can replace the one egg with another tbsp of flaxseed meal mixed with warm water (or vegan eggs).
Kristi ShanksJune 7, 2018 at 2:17 am
Love this bread! So good drizzled with more olive oil! YUM
JeriJuly 14, 2018 at 2:20 pm
Hi Claudia, thanks for your delicious recipes and beautiful photos! I made this bread this morning, and it married together with a dark coffee totally hit the spot. I ate 2 slices! 🙂
ClaudiaJuly 17, 2018 at 12:29 pm
Hi Jeri, I’m so happy to hear you love this. It’s one of my favorite recipes too, even before starting PP (it was made with normal flour before, but the taste is as good). I also like to have it with coffee <3
ElizabethOctober 9, 2018 at 5:55 am
I was wondering if you had any suggestions on how to replace the cassava flour and marine collagen in this recipe?
I live outside the US and have had trouble finding these ingredients.
ClaudiaOctober 9, 2018 at 1:07 pm
Hi Elizabeth, skip the marine collagen, I only add it for its nutritional value. And replace the 1 Tbsp of cassava with arrowroot or tapioca. I hope this helps xx
ElizabethOctober 13, 2018 at 7:11 am
Thank you! I’m really looking forward to making it!
TammyNovember 18, 2018 at 12:01 pm
Hi Claudia, I just made this bread and I was wondering if you added chocolate bits to the top of it to make it look like it did in your picture. Mine turned out mostly green and had big pieces of rosemary in it. I heated a slice on the stove this morning then scraped a bit of French butter on it and it was delish! I’d love to make one beautiful-looking and smooth like yours to gift (once I perfect my techniques)…any tips?
ClaudiaNovember 18, 2018 at 2:18 pm
Hi Tammy, yes, add some chocolate on top once the dough is in the loaf pan, this way you can have this look. It happened to me too with the rosemary, and I don’t like that either, some food processors are not good at chopping the rosemary, so I suggest to chop it very small before you add it to the mixture. As per the color, it is kind of green-ish, because of the avocado and the olive oil, unfortunately that can’t be changed :). I love it with a little butter too. xx
TammyNovember 27, 2018 at 9:40 pm
Thank you Claudia 🙂 I shared a slice with my sister and she ooh and ahhed over it. I will make it again and will run it a bit longer in my Vitamix. (I was concerned about not over-mixing it the first time.) 😀
ClaudiaNovember 28, 2018 at 8:30 am
Thank you Tammy, so happy you ladies loved it. I actually think you are right, it shouldn’t be overmixed, and I still recommend chopping the rosemary first. xx