Rosemary Olive Bread
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 10 Slices
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.
- 1/2 cup 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
Preheat the oven to 180C/350F degrees
Place the coconut flour, baking powder, rosemary, psyllium husk powder and salt in a bowl and mix thoroughly.
Add the oil and eggs and blend well until the mixture looks like breadcrumbs.
Add the apple cider vinegar and mix well.
Add the chopped olives to the bread and mix.
Gently add the water, a bit at time and stir into the mixture (you may not need it all).
Line a baking tray with parchment paper.
Using your hands, make a large ball of the dough (I find keeping my hands wet helps with the sticky dough).
Place the dough on the parchment paper lined baking tray.
Score the top to make a pattern is optional!
Bake for 35 minutes until golden and firm.
Eat and enjoy!
Makes 10 slices
Nutritional Info per slice: 123 Calories, 9g Fat, 3g Protein, 6g Total Carbs, 4g Fibre, 2g Net Carbs
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
Serving: 1Slice | Calories: 123kcal | Carbohydrates: 6g | Protein: 3g | Fat: 9g