Olive-Rosemary Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
3/4 cup creamy roasted almond butter, at room temperature 2 tablespoons olive oil 3 large eggs 1 tablespoon blackstrap molasses (or agave syrup or honey)1/2 cup blanched almond flour 2 tbsp flax seed meal1/4 cup tapioca flour (or arrowroot powder)1/2 teaspoon sea salt 1/2 teaspoon baking soda 1 teaspoon cream of tartar1/4 cup kalamata olives, pitted and finely chopped 1 tablespoon finely chopped fresh rosemary
1. Preheat the oven to 350°F. Grease a 8 by 4-inch loaf pan with grapeseed oil and dust with almond flour.
2. In a large bowl, mix the almond butter and olive oil with a handheld mixer or spoon until smooth, then blend in the eggs and molasses. In a medium blow, combine baking soda and cream of tartar (this activates it; could replace the two with 1.5 teaspoons baking powder). Add 1/4 cup almond flour, tapioca flour, flax seed, and salt. Blend the almond flour mixture into the wet ingredients until thoroughly combined. If it seems too wet, add more almond flour and/or flax seed. Then fold in the olives and rosemary. Pour the batter into the loaf pan.
3. Bake for 45 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.
Serving Size: Makes 16 servings (1/2 inch slice)
2. In a large bowl, mix the almond butter and olive oil with a handheld mixer or spoon until smooth, then blend in the eggs and molasses. In a medium blow, combine baking soda and cream of tartar (this activates it; could replace the two with 1.5 teaspoons baking powder). Add 1/4 cup almond flour, tapioca flour, flax seed, and salt. Blend the almond flour mixture into the wet ingredients until thoroughly combined. If it seems too wet, add more almond flour and/or flax seed. Then fold in the olives and rosemary. Pour the batter into the loaf pan.
3. Bake for 45 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.
Serving Size: Makes 16 servings (1/2 inch slice)
Nutritional Info Amount Per Serving
- Calories: 143.4
- Total Fat: 12.2 g
- Cholesterol: 34.9 mg
- Sodium: 182.6 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 1.9 g
- Protein: 3.9 g
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