Olive-Rosemary Bread (Paleo)

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)

I'm always on the hunt for bread recipes that don't include wheat or dairy. This one includes an ingredient that was a surprise, and that makes this Olive-Rosemary Bread really special.
Prep Time10 mins
Cook Time50 mins
Course: bread
Cuisine: paleo
Keyword: dairy-free, olives, rosemary, sugar-free, wheat-free, Whole Life Challenge
Servings: 12
Calories: 74kcal


  • 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.


I made a vegan toasted cheese sandwich to take on a cross-country flight by toasting two slices of the loaf and melting vegan Just Like Mature Cheddar slices from Violife. Wrapped in aluminum foil, the bread held together through security, boarding, and few hours in my backpack. That’s tough stuff!
You can keep the bread stored in an airtight container in the refrigerator for one week.

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