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“Elana’s Gluten Free Olive Rosemary Bread”

Prep Time15 minutes
Cook Time45 minutes
Total Time2 hours
Servings: 1 loaf (about 12 slices)

Ingredients

  • 3/4 cup creamy roasted almond butter at room temperature
  • 2 tablespoons olive oil
  • 3 large eggs
  • 1 tablespoon agave nectar
  • 1/4 cup blanched almond flour
  • 1/4 cup arrowroot powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/4 cup kalamata olives pitted and finely chopped
  • 1 tablespoon finely chopped fresh rosemary

Instructions

  • Preheat the oven to 350°F. Grease a 7 by 3-inch loaf pan with grapeseed oil and dust with almond flour.
  • In a large bowl, mix the almond butter and olive oil with a handheld mixer until smooth, then blend in the eggs and agave nectar.
  • In a medium bowl, combine the almond flour, arrowroot powder, salt, and baking soda.
  • Blend the almond flour mixture into the wet ingredients until thoroughly combined, then fold in the olives and rosemary. Pour the batter into the loaf pan.
  • Bake for 45 to 55 minutes on the bottom rack of the oven, until a knife inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 1 hour, then serve.

Notes

To make a great base for hors d’oeuvres, cut this loaf into thin slices, spread on a baking sheet, and toast in the oven at 350°F for 5 to 10 minutes. The resulting crackers are great with goat cheese, drizzled with a good cold-pressed olive oil, or spread with fig tapenade (find the recipe on my blog).