|Leftover Wheat Free Pork Loin and Gravy served over Wheat Free Rosemary Garlic Almond Bread. Served with yummy apple slaw topped with fresh cilantro! Yum.|
One difficulty with giving up wheat is using up leftovers if you can't make a sandwich. Usually leftover chicken ends up on a salad but I made a two pound pork loin yesterday and that just wasn't going to work on a salad. So I had to come up with some "bread" to serve it on. I ended up making five mini loaves of Rosemary, Garlic, Almond Bread. I sliced it up into thin slices (five slices per loaf). Buttered one side. Fried it buttered side down just to warm it up and topped with my leftover pork loin and wheat-free gravy (thickened with Guar Gum). Hubby was REALLY excited about this meal. I love when a meal ends up being better the second day as leftovers.
|Mini loaves of Rosemary Garlic Almond Bread adapted from the Basic Bread recipe on Elana's Pantry!|
2 1/2 cups blanched almond flour
1/2 tsp fine sea salt
1/2 tsp baking soda
1/2 tsp garlic powder
1/4 tsp onion powder
1 tbsp agave nectar
1/2 tsp apple cider vinegar
Preheat oven to 300 degrees. Combine first five ingredients. In a separate bowl whisk eggs, agave and vinegar. Combine wet ingredients with dry until just combined. Put batter into 5 sections of a mini loaf pan (they should each be 2" x 3 1/2"). Sprinkle with dried Rosemary. Bake on bottom rack for 25 to 30 minutes or until knife comes out clean.
Would also be good sliced and served with an olive oil/balsamic vinegar dip.
I came up with this awesome double apple coleslaw that was super quick, fresh and tasty to serve with it. See my next post for the coleslaw recipe.