olive rosemary bread
Gluten Free Almond Flour Breads
No Image
prep time
15 Min
cook time
45 Min
method
Bake
yield
12 serving(s)
Ingredients
- 3/4 cup almond butter
- 2 tablespoons olive oil
- 3 large eggs
- 1 tablespoon agave nectar
- 1/4 cup agave nectar
- 1/4 cup almond flour
- 1/4 cup arrowroot starch
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/4 cup kalamata olives pitted and chopped
- 1 tablespoon chopped rosemary
How To Make olive rosemary bread
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Step 1Preheat oven to 350. Grease a 7 by 3 inch loaf pan with grapeseed oil and dust with flour.
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Step 2Mix 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.
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Step 3Pour 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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