Olive and Rosemary Bread

5 from 1 vote

This recipe produces a crusty bread with a tender interior studded with chopped briny olives and floral rosemary. This base of this recipe is slightly adapted from here.

Course Side Dish

Cuisine American

Keyword bread, dairy-free, nightshade-free, olive, rosemary, side, vegetarian

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings

Calories 82kcal

Author Jenny Ross

Ingredients

5 tablespoons ground psyllium husk powder
1/2 teaspoon xanthan gum
1 cup almond flour
2 tablespoons coconut flour
2 teaspoons baking powder
3/4 teaspoon salt
1 cup water
2 teaspoons apple cider vinegar
3 egg whites
3/4 cup olives chopped (use your favorite - kalamata, and green together is nice)
1 tablespoon rosemary chopped

Instructions

Preheat the oven to 350°F.
Mix all of the dry ingredients together in a large bowl.
Boil the water.
Add the vinegar and the egg whites to the dry ingredients, and mix well. While mixing dough with a hand mixer, add the boiling water (should take about 30 seconds). Add the olives and rosemary and mix again briefly to incorporate. Do not over mix the dough, the consistency will be similar to Play-Doh.
Moisten hands with a little avocado oil and shape dough into a long loaf. Place on a parchment-lined baking sheet.
Bake on in the oven for 1 hour to 1 hour 20 minutes. It should sound hollow when you tap on the bottom of the loaf.
Allow them to cool completely (they will continue cooking a bit).

Notes

Protein:Energy Quotient [calories]: 0.26, Protein % of calories: 15%

Nutrition