I may be grain-free most of the time, but sometimes I get a wicked craving for something crumbly and savory to break into a soup. That’s where this Almond Thyme Skillet Bread recipe came from (plus I wanted another excuse to use my mini cast iron skillet, I love that thing).
This recipe is so easy, and a great use for leftover bacon fat. I served the Almond Thyme Skillet Bread with a soup made from ground beef and the random contents of my crisper drawer, but pair it with your favorite winter soup recipe and you’ll be good to go!
- 2 1/2 cups almond flour
- 1 tsp baking soda
- 1/2 tsp fresh thyme leaves
- 1/4 tsp salt
- 2 eggs
- 1/4 cup bacon fat, softened
- Freshly-cracked pepper
- Preheat oven to 350F.
- Mix almond flour, baking soda, thyme and salt in a medium mixing bowl.
- Stir in the eggs and bacon fat, then form the dough into a disc.
- Pat into an 8" cast iron skillet (or spring-form cake pan) and top with freshly-cracked pepper.
- Bake in the preheated oven for 45 minutes, then slice and serve warm.
- This recipe is endlessly variable: use diced fresh rosemary leaves instead of thyme, or add 1/4 tsp of cayenne powder instead for a spicy kick.