/ Savory Breads
kalamata olives pitted and chopped
How to Make Olive Rosemary Bread
1Preheat oven to 350. Grease a 7 by 3 inch loaf pan with grapeseed oil and dust with flour.
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.
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.
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About Olive Rosemary Bread