Gluten-Free Olive Rosemary Quick Bread
Rosemary and sea salt make this simple rustic loaf into an extraordinary savory treat. Almond flour stands in for wheat flour, making this recipe completely gluten-free.
Ingredients
- ¾ cup almond butter, room temperature
- 2 tablespoons olive oil
- 3 large eggs
- 1 tablespoon agave nectar
- ¼ cup almond flour
- ¼ cup arrowroot powder
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- ¼ cup kalamata olives, finely chopped
- 1 tablespoon finely chopped rosemary leaves
Instructions
- Preheat oven to 350 degrees.
- Grease a 7×3 inch loaf pan.
- In a large bowl, mix the almond butter and olive oil until smooth.
- Blend in eggs and agave nectar.
- In a separate bowl, combine the almond flour, arrowroot powder, salt and baking soda.
- Blend the almond four mixture with the wet ingredients until thoroughly combines and fold in the olives and rosemary.
- Pour the batter into the loaf pan.
- Bake 45 to 55 minutes on bottom rack of oven until a knife inserted comes out clean.
- Let break cool in the pan for 1 hour, serve.
Quick Notes
It is important to chop the rosemary leaves finely for this recipe to avoid a crunchy texture in the bread.
Servings: 1
