Gluten-Free Olive-Rosemary Bread Recipe


Nutrition

Cal/Serving: 157
Daily Value: 8%
Servings: 12

Low-Carb
Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
Fat14g21%
Saturated1g7%
Trans0g0%
Carbs5g2%
Fiber2g8%
Sugars2g0%
Protein5g11%
Cholesterol47mg16%
Sodium187mg8%
Calcium66mg7%
Magnesium46mg11%
Potassium164mg5%
Iron1mg5%
Zinc1mg5%
Vitamin A82IU2%
Vitamin C0mg0%
Thiamin (B1)0mg1%
Riboflavin (B2)0mg12%
Niacin (B3)1mg3%
Vitamin B60mg2%
Folic Acid (B9)23µg6%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E4mg21%
Vitamin K1µg2%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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Olive-Rosemary Bread
Annabelle Breakey

To make a great base for hors d’oeuvres, cut this loaf into thin slices, spread on a baking sheet, and toast in the oven at 350 degrees for 5 to 10 minutes. The resulting crackers are great with goat cheese, drizzled with a good cold-pressed olive oil, or spread with fig tapenade.

Adapted from "The Gluten-Free Almond Flour Cookbook" by Elana Amsterdam.

5
Ratings2

INGREDIENTS

  • 3/4 cup creamy roasted almond butter, at room temperature
  • 2 tablespoons olive oil
  • 3 large eggs
  • 1 tablespoon agave nectar
  • 1/4 cup blanched almond flour
  • 1/4 cup arrowroot powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/4 cup kalamata olives, pitted and finely chopped
  • 1 tablespoon finely chopped fresh rosemary

DIRECTIONS

Preheat the oven to 350 degrees. Grease a 7- by 3-inch loaf pan with grapeseed 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 agave nectar. In a medium bowl, combine the almond flour, arrowroot powder, 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 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.

Recipe Details

Makes 1 loaf (about 12 slices)

Servings: 12

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3 Comments

tdm-35-icon.png

where is the receipe?

tdm-35-icon.png

Dear mom_ofthree,

Thanks for your question. I have not tried replacing the eggs in this bread recipe or others. However, there is a lot of chat about this is in my forums; here in the link: http://www.elanaspantry.com/forums/topic/egg-replacement

If you do experiment, please let us know how it goes.

Thanks,

Elana

mom_ofthree's picture

I was wondering if any of your bread recipes could be made without eggs. Have you experimented doing that? Do you have a favorite egg replacer that you use? (i.e. flax seeds, or some egg replacer product?)
I have a child with gluten and egg & banana allergies.
Thanks for any reply.

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