Olive Rosemary Bread

Olive Rosemary Bread Recipe

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Lori DeBry


Gluten Free Almond Flour Breads


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15 Min
45 Min


  • 3/4 c
    almond butter
  • 2 Tbsp
    olive oil
  • 3 large
  • 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.

Printable Recipe Card

About Olive Rosemary Bread

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

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