Rosemary Bread

This flavorful gluten-free bread is best served toasted. I have quartered the slices to use as a base to create appetizers. May substitute 1 tablespoon toasted caraway seeds for the chopped rosemary. Recipe is adapted from Olive-Rosemary Bread, Elana's Pantry.

Ingredients:

3/4 cup creamy roasted almond butter (at room temperature)
2 tablespoon olive oil
3 large eggs
1 tablespoon agave nectar
1/4 cup almond flour
1/4 cup arrowroot powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon finely chopped fresh rosemary

Directions:

Preheat oven to 350-degrees. Grease a 7x3-inch loaf pan with grapeseed oil and dust with almond flour.

In a large mixing bowl, mix almond butter and olive oil until smooth. Add the eggs and agave nectar and blend well.

Combine the almond flour, arrowroot powder, salt and baking soda. Add to the wet ingredients and combine. Add the chopped rosemary and incorporate into the batter.

Pour into prepared loaf pan and bake 45-55 minutes or until knife inserted in center comes out clean.

Allow bread to cool in the pan for one hour.

Original recipe calls for 1/4 cup finely chopped Kalamata olives.