For rosemary bread
1/2 cup coconut flour, sifted
1/2 tsp salt
1 tsp baking soda
1/4 cup olive oil
1/4 cup almond or coconut milk
1 tsp jarred, or two cloves fresh minced garlic
1 Tbsp finely chopped fresh rosemary
Mix together all wet ingredients (including garlic) until well incorporated. In a separate bowl, mix together all dry ingredients until well incorporated. Pour the wet, into the dry stirring until all ingredients are incorporated well with no lumps. Pour batter into a small greased loaf pan and bake at 325 for 30-40 minutes or until toothpick comes out clean. Let loaf cool completely before slicing.
*Like all paleo breads, this batter will not rise in the oven, and bread will be very dense. Chia and flax seeds can be found at many natural food stores like Whole Foods, or in the supplement section of many drug stores.