Olive Rosemary Bread

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

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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Dietary Therapies

IBD-AID P2

SCD

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Soy Free

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!