Gluten-Free Olive-Rosemary Bread
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.
- 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
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.