3/4 cup creamy roasted almond butter, at room temperature
2 tablespoons olive oil
3 large eggs
1 tablespoon agave nectar
1/4 cup blanched almond flour
1/4 cup arrowroot powder
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup kalamata olives, pitted and finely chopped
1 tablespoon finely chopped fresh rosemary
Preheat the oven to 350°F. Grease a 7 by 3-inch loaf pan with grapeseed oil and dust with almond flour.
In a large bowl, mix the almond butter and olive oil with a handheld mixer until smooth, then blend in the eggs and agave nectar. In a medium blow, combine the almond flour, arrowrrot powder, salt, and baking soda. Blend the almond flour mixture into the wet ingredients until thoroughly combined, then fold in the olives and rosemary. Pour the batter into the loaf pan.
Bake for 45 – 55 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, then serve.
Amy’s note about pan size: I made this in an 8 by 4-inch loaf pan because I don’t own a 7 by 3-inch pan knowing it would affect the final result. At first, it might seem like a small change but think about the following:
• a 8 by 4-inch loaf pan as a surface area of 32 square inches (8 x 4 = 32)
• a 7 by 3-inch loaf pan has a surface area of 21 square inches (7 x 3 = 21)
I used a gluten free flour mix instead of almond flour and arrowroot powder. So 1/2 cup of the flour mixture and then 1 teaspoon of Xantham Gum to thicken the bread. Everything else was the same. I make my own roasted almond butter, but they have it a Traders Joe for about 6 bucks a bottle. Mine was a bit darker and I used the larger loaf pan.