Rosemary Olive Low Carb Bread

This rosemary olive low carb bread is baked with coconut flour in the shape of a circular loaf.  Although the shape is not mandatory, it looks pretty.

I wanted to try to bake a rustic looking low carb bread out of the loaf tin to see if it would without its shape.  My thoughts were of a rustic bread loaf with a criss-cross pattern too.  So, I reached for my trusty bag of coconut flour and tub of psyllium husk powder and mixed up some magic.

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We used to eat delicious crusty bread, sliced and dipped into a mixture of olive oil and balsamic vinegar back in our pre-low carb and gluten free days.  For some reason, I had a real longing to dip bread into that oil and vinegar mixture.  The low carb bread rolls that I bake were just not going to cut it, as was any sliced bread.  I wanted long thin slices of low carb bread.

It is the psyllium husk powder that holds the bread together.  The addition of this ingredient gives the bread a more dough like texture and it held its shape happily.  The cross pattern on the top held, although next time I will cut it a bit deeper.  I didn’t think it was going to work so was a bit sloppy with it.

The scent of this bread when it is baking is just so aromatic.  As is anything with rosemary really.  The olives give the bread a slightly salty taste with the final low carb bread result being exactly what I wanted.  I pour the oil, added balsamic vinegar, sliced the bread and dipped with happiness.  It was consumed fresh from the oven and can become rather addictive.    

This kept in the fridge overnight and I toasted some the next morning to have with my eggs.  Just delicious as my palate is more savour than sweet.

4.84 from 6 votes

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Rosemary Olive Bread

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

 

This rosemary olive bread is baked with coconut flour in the shape of a circular loaf. Although the shape is not mandatory, it looks pretty.

Course: Bread

Servings: 10 Slices

Calories: 123 kcal

Author: Angela Coleby

Ingredients

• 1/2 cup (56g) Coconut flour
• 4 medium Eggs
• 4 tablespoons Olive oil
• 2 tablespoons Pysllium husk powder
• 1 tablespoon Apple cider vinegar
• 1 tablespoon Baking powder
• 1/2 teaspoon Salt
• 1 1/2 tablespoons Rosemary dried or fresh
• 75 grams Black or green olives chopped
• 1/2 cups Boiling water

Instructions

1. Preheat the oven to 180C/350F degrees

2. Place the coconut flour, baking powder, rosemary, psyllium husk powder and salt in a bowl and mix thoroughly.
   

3. Add the oil and eggs and blend well until the mixture looks like breadcrumbs.
   

4. Add the apple cider vinegar and mix well.
   

5. Add the chopped olives to the bread and mix.
   

6. Gently add the water, a bit at time and stir into the mixture (you may not need it all).
   

7. Line a baking tray with parchment paper.
   

8. Using your hands, make a large ball of the dough (I find keeping my hands wet helps with the sticky dough).
   

9. Place the dough on the parchment paper lined baking tray.
   

10. Score the top to make a pattern is optional!
    

11. Bake for 35 minutes until golden and firm.
    

12. Eat and enjoy!
    

Recipe Notes

Makes 10 slices

Nutritional Info per slice:  123 Calories, 9g Fat, 3g Protein, 6g Total Carbs, 4g Fibre, 2g Net Carbs

Nutrition Facts

Rosemary Olive Bread

Amount Per Serving

Calories 123

* Percent Daily Values are based on a 2000 calorie diet.