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.

Follower Sunday: “Thank you readership!” Guest-Chef Dee Murphy Shares Dough Secret

By Anthony J Sepe

http://www.medicalnutritiontherapyservices.com

http://fromadietititiansperspective.blogspot.com

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  To those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.”  It is also a way to “Pay it Forward.”  Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you.  It is my pleasure to introduce this week, my colleague, Guest-Chef, Dee Murphy.

       Dee Murphy MS, RD, LD, CBE

Dee received her bachelor’s degree in Dietetics/Food and Nutrition from Iowa State University in 1990 and her master’s degree in human nutrition from Eastern Michigan University in 2008. She is a registered, licensed dietitian and a certified breastfeeding educator and she owns and operates her own business, Nutrition, Etc. in Cherokee, Iowa. Dee offers nutrition consulting services to area health care facilities and to individual clients. She speaks professionally about nutrition and breastfeeding and has been a regular contributor for Current Health magazine. Dee is the co-chair of the Iowa Lactation Task Force.

©  Honey Whole Wheat Flax Bread

Recipe reprinted with permission by Dee Murphy

Ingredients:

3 – 3 ½ cups all-purpose flour

1 package Active Dry Yeast

1/3 cup honey or molasses

3 Tbsp. Olive Oil

1 ¾ cup whole wheat flour

¼ cup flaxseed

Preparation:

Combine 2 cups all-purpose flour and the yeast. Heat and stir honey, oil, 1 ½ cups water, and 1 tsp. salt till warm (120 – 130 degrees). Add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in whole wheat flour, flaxseed and as much remaining all-purpose flour as you can.

Turn out onto a lightly floured surface. Knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place till double (1 – 1 ½ hours).

Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. Lightly grease two 8x4x2-inch loaf pans. Shape each half of dough into a loaf. Place in pans. Cover; let rise in a warm place till nearly double (45 – 60 minutes).

Bake in a 375 degree oven for 40 – 45 minutes or until done. Cover loosely with foil for the last 10 – 20 minutes, if necessary. Remove from pans; cool. Makes 2 loaves (32 servings.)