I may be grain-free most of the time, but sometimes I get a 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)!

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! 

Almond Thyme Skillet Bread

Rachel Marion I may be grain-free most of the time, but sometimes I get a 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)! This recipe is so easy, and a great use […] Snacks & Sides Almond Thyme Skillet Bread European Print This

Serves: 8 Prep Time: 15 minutes Cooking Time: 45 minutes 45 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 1/2 cups almond flour1 tsp baking soda1/2 tsp fresh thyme leaves1/4 tsp salt2 eggs1/4 cup bacon fat, softenedBlack pepper

Instructions

1. Preheat oven to 350°F.
2. Mix almond flour, baking soda, thyme and salt in a medium mixing bowl.
3. Stir in the eggs and bacon fat, then form the dough into a disc.
4. 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.

Notes

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.