Sun-Dried Tomato and Dill Bread

Sun-Dried Tomato and Dill Bread (gluten free, dairy free, low carb and nut free)

2.82 net carbs per slice.

Stir together this savory bread in a single bowl. It is delicious spread with dairy free or dairy butter, as garlic bread and in sandwiches.

1/2 cup coconut flour (56 gm) (I use this brand) 2 tbsp psyllium husk powder (22 gm) (I use this brand) 2 tbsp. chopped fresh dill or 2 tsp. dried dill weed

2 tsp. dried minced onion 2 tsp. baking powder non-GMO and gluten free (I use this brand) non-GMO (grain free if needed) 1/2 plus 1/8 tsp. unrefined sea salt 1/4 cup chopped moist sun-dried tomatoes (I use this brand) 3 lg. eggs 1/4 cup extra virgin olive oil 1 tbsp. raw apple cider vinegar (I use this brand) or white wine vinegar 1/2 cup very hot water 1. Preheat the oven to 350F/180Cdegrees. Line a small baking sheet with parchment paper. 2. In a medium bowl, combine coconut flour, psyllium, dill, onion, baking powder, and salt; mix thoroughly. Stir in sun-dried tomatoes, mix to combine. Add eggs and olive oil; mix well. Mixture should be stiff. Slowly stir in enough hot water to make a sticky dough. It may not need the entire amount. (I didn't need to add the last 1 tablespoon but coconut flour varies in dryness.) Form into a ball (with moistened hands, if necessary) and place on the parchment lined baking sheet. Cut several slashes in the top. 3. Bake 40-50 minutes until top is golden brown and an instead read thermometer registers 200°F. Let cool completely before slicing. Servings: 10 Nutrition Facts Serving size: 1/10 of a recipe (1.6 ounces). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients. Amount Per Serving Calories 111.78 Total Fat 8.5g Saturated Fat 2.82g

Cholesterol 55.8mg Sodium 244.8mg Potassium 94.19mg Total Carbohydrates 6.04g Fiber 3.22g Sugar 1.49g Protein 3.03g