Grain Free Bread with Olives & Rosemary

Prep Time 10

Cook Time 40

Total Time 50

Course Bread & Baking

Cuisine Dairy-Free, Gluten-Free, Grain-Free, Low Carb, Paleo, Refined Sugar-Free, SCD, Vegetarian, Whole30

Servings 20 slices

340 g crunchy almond butter (1 1/2 cups) this is the cheapest I have found it - Meridian Natural Crunchy Almond Butter 170 g (Pack of 3)
8 eggs
100 g almond flour (1 cup) also called ground almonds
100 g pitted black olives
100 g pitted green olives
2 stalks fresh rosemary
1 tsp salt
1 tsp ground black pepper
1 tsp bicarbonate of soda
sea salt to garnish the top

Preheat oven to 180C (350F) and line the loaf tin.
Slice the olives and roughly chop the fresh rosemary, leaving behind the woody stalks.
Mix the almond butter, almond flour, eggs, salt and pepper in a large mixing bowl until everything is combined.
Add the olives and rosemary to the batter and stir well to ensure even distribution.
Add the bicarbonate of soda, mix one final time and pour the batter into the lined loaf tin.
Grind some coarse sea slat over the top or any other toppings that you wish.
Bake the loaf in the oven for 35-40 minutes or until a skewer comes out clean when inserted into the middle of the loaf.
Turn out onto a cooling rack and wait until cool to slice.