Olive-Rosemary Bread

 

¾ cup creamy roasted almond butter, room temperature

2 tablespoons olive oil

3 large eggs

1 tablespoon agave nectar

¼ cup blanched almond flour

¼ cup arrowroot flour

½ tsp sea salt

1 tsp baking soda

1 tsp baking powder

¼ cup kalamata olives, pitted and finely chopped

1 tablespoon finely chopped fresh rosemary

 

Preheat oven to 350 degrees, grease a 7 x 3 inch loaf pan and dust with almond flour or tapioca flour.

 

In a large bowl, mix the almond butter and olive oil with a hand mixer until smooth, blend in the eggs and agave nectar.  In a medium bowl, combine the almond flour, arrowroot powder, salt and baking soda.  Blend the flour mixture into the wet ingredients until thoroughly combined and fold in the olives and rosemary.

 

Pour the batter into the prepared loaf pan and bake for 45 to 55 minutes.  The bread is done when a knife is inserted and comes out clean.  Let the bread cool in the pan for 1 hour.

 

Serves 12

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