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!
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.
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