Real Recipes From Real Home Cooks ®

olive rosemary bread

a recipe by
Lori DeBry
Ogden, AL

Gluten Free Almond Flour Breads

serves 12
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For olive rosemary bread

  • 3/4 c
    almond butter
  • 2 Tbsp
    olive oil
  • 3 lg
  • 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

How To Make olive rosemary bread

  • 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.

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