Olive Rosemary Bread

According to the Health Monitor, healthy recipes, 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 5-10 minutes.  The resulting crackers are great with goat cheese, drizzled with a good cold-pressed olive oil or spread with a tapenade.

 

YIELD: 1 Loaf ( about 12 slices)

INGREDIENTS:

1. Grape seed oil for greasing pan
2. 3/4 cup creamy roasted almond butter at room temperature
3. 2 tablespoons olive oil
4. 3 large eggs
5. 1 Tablespoon agave nectar
6. 1/4 cup blanched almond flour
7. 1/4 cup arrowroot powder
8. 1/2 teaspoon sea salt
9. 1/2 teaspoon baking soda
10. 1/4 cup kalamata olives, pitted and finely chopped’1 Tablespoon finely chopped fresh rosemary

PREPARATION:

• Preheat the oven to 350 degrees. Grease a 7x3 inch loaf pan with grape seed oil and dust with almond flour
• In a large bowl, mix the almond butter and olive oil with handheld mixer until smooth.  Blend in the eggs and agave nectar.  In a medium bowl, combine the almond flour, arrowroot powder, alt, 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 and serve.

Source: Health Monitor; The Gluten-Free Almond Flour Cookbook Copyright 2009 by Elana Amsterdam Celestial Arts, Berkeley, CA.

Nutrition Information:

Calories 170, total fat 15g Sat fat 2g, trans fat 0g, cholesterol 55 mg, carbohydrates 8g, protein 4g, fiber 1g, sodium 270mg, sugar 2g.