I’ve finally found a recipe for a gluten-free and dairy-free bread that lasts longer than a few days in the refrigerator, toasts really well, and works for both sandwiches (e.g. ham, vegan cheese, and mustard) and breakfast toast with a shmear of vegan cream cheese! I modified the original recipe from “The Gluten-Free Almond Flour Cookbook” to produce a Paleo version.
Olive-Rosemary Bread (Gluten-Free)
- 3/4 cup creamy almond butter room temperature
- 2 tbsp extra-virgin olive oil
- 3 large eggs
- 1 tbsp date paste
- 1/4 cup almond flour
- 1/4 cup arrowroot powder
- 1/2 tsp Kosher salt
- 1/2 tsp baking soda
- 1/4 cup kalamata olives pitted and finely chopped
- 1 tbsp fresh rosemary finely chopped
- Preheat your oven to 350 degrees F. Use olive oil to lightly grease a loaf pan, and dust with almond flour.
- Mix together the almond butter and olive oil in a blender or stand mixer. Add the eggs and date paste and continue to blend.
- Whisk together the almond flour, arrowroot powder, salt, and baking soda in a medium bowl. Carefully add the dry ingredients to the wet in the blender, until thoroughly combined.
- Add the olives and rosemary, stirring by hand to combine. Pour the batter into the prepared loaf pan.
- Bake for 45-55 minutes (it took me 50 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 before serving.