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Olive Rosemary Bread

Makes about 12 slices 

  • ¾ cup creamy roasted almond butter
  • 2 tablespoons extra virgin olive oil
  • 3 large eggs
  • 1 tablespoon honey – local is best
  • 1/2 cup almond flour
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • ¼ cup kalamata olives, pitted and finely chopped
  • 1 tablespoon finely chopped fresh rosemary
  1. Preheat oven to 350 degrees.  Grease a 7 by 3-inch loaf pan with canola oil and dust with almond flour.
  2. 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. 
  3. 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.
  4. 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.