Olive Rosemary Bread Recipe

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Olive Rosemary Bread

Lori DeBry

By
@Lori_DeBry

Gluten Free Almond Flour Breads


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Rating:

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Serves:

12

Prep:

15 Min

Cook:

45 Min

Method:

Bake

Ingredients

3/4 c
almond butter
2 Tbsp
olive oil
3 large
eggs
1 Tbsp
agave nectar
1/4 c
agave nectar
1/4 c
almond flour
1/4 c
arrowroot starch
1/2 tsp
sea salt
1/2 tsp
baking soda
1/4 c
kalamata olives pitted and chopped
1 Tbsp
chopped rosemary

Directions Step-By-Step

1
Preheat oven to 350. Grease a 7 by 3 inch loaf pan with grapeseed oil and dust with flour.
2
Mix the almond butter and olive oil with a handheld mixer until smooth, then blend I the eggs and agave nectar.

In a medium bowl, combine the almond flour, arrowroot powder, salt and baking soda. Blend the almond flour mix into the wet ingredients until thoroughly combined, then fold in the olives and rosemary.
3
Pour the batter into the loaf pan.
Bake for 45 to 55 minutes on the bottom rack of the oven until a knife inserted comes out clean. Let the bread cool for 1 hour.

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Bread
Regional Style: American
Dietary Needs: Gluten-Free