Olive Rosemary Bread
Prep:
|
Cook:
12 slices
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Ingredients
¾ cup creamy roasted almond butter (unsweetened)
2 TBSP extra virgin olive oil
3 large eggs
1 TBSP honey – local is best
½ cup almond flour
½ tsp sea salt
½ tsp baking soda
¼ cup Kalamata olives, pitted and finely chopped
1 TBSP finely chopped rosemary
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170 grams creamy roasted almond butter
2 TBSP (30 ml) extra virgin olive oil
3 large eggs
1 TBSP (15 ml) honey
50 grams almond flour
½ tsp (2.5 ml) sea salt
½ tsp (2.5 ml) baking soda
33 grams Kalamata olives
1 TBSP (15 ml) finely chopped rosemary
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Rating
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Dietary Therapies
IBD-AID P2
SCD
mSCD
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Soy Free
Instructions
- Preheat oven to 350°F (177°C). Grease a 7x3-inch (18x7.5-cm) loaf pan with canola 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 honey.
- In a medium bowl, combine the almond flour, 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 – 55 minutes on the bottom rack of the oven, until a knife inserted into the center of the load comes out clean.
- Let the bread cool in the pan for 1 hour, then serve. Enjoy!
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Nutritional Info
Storage
Notes
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