1½ cups shredded (grated) mozzarella cheese
2 tablespoons cream cheese
1 teaspoon white wine vinegar
¾ cup almond flour
½ teaspoon salt
½ teaspoon garlic powder
Garlic and rosemary butter
2 oz. butter at room temperature
3 garlic cloves, finely chopped
½ teaspoon sea salt
½ teaspoon rosemary, chopped
2 carbs per serving
You can find Anne's cooking instructions here
If you should need help with weight/measurement conversion, see here
If you should be looking for a low carb tasty soup - may I recommend
Cream of Celeriac Soup
you can see the recipe here
All the best Jan
It looks lovely. There's nothing nicer than home baked bread to dip in to soup.
Ok time for me to get some almond flour, this looks simple and amazing thanks!
This looks delicious...I most definitely will be trying this recipe especially with the autumn season in the air...thank you and have a lovely Monday, Jan~
Yummy that does look good.
I made the Veggie Pappardelle yesterday and we loved it. Quick and easy too.
I still have some zucchini growing so will make it again.
garlic is a food group at my house, i love it with all my heart!!! i could eat all of that bread/pizza all by myself!!!
I was thinking about making bread this week. What a great recipe....love the rosemary! Thanks!
Great Jan, you make it yummy.
That pizza bread looks sooooo good, as does the soup!xxx
How delicious that bread looks. I must admit I love just about any type of bread out there.
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