This recipe comes to us from Johanna Adriaanson and you can follow her on Instagram and also stay tuned for more great recipes from her!

Ingredients

• ½ cup walnuts
• ¼ cup camelina oil
• 3 eggs
• 1 tbsp honey
• ½ cup almond flour
• ¼ tsp cinnamon
• ½ tsp baking soda
• 1 tbsp chopped fresh rosemary

Directions

Preheat oven to 350*C. Pulse the walnuts in any blender/food processor until meal like consistency. Add the eggs, camelina, honey, and mix by hand. (Pro tip: oil the tbsp. with camelina oil and the honey will slide right out!).

In a separate dish combine almond flour, baking soda, cinnamon and chopped rosemary.

Combine both and pour into a greased 9″ x 5″ x 2 1/2″ loaf pan. Cook for 20-25 minutes or until fork comes out clean.

Let cool for 45 minutes before slicing and serving! Slices will be about the size of a classic biscotti. Perfect with a everything from a chicken dinner to your morning coffee or an afternoon snack. So versatile!

Store in the fridge for up to a week. Try with butter or a nut butter!