Olive & Rosemary Bread

A perfect soft olive and rosemary bread filled with organic Kalamata olives. It’s a no knead, no yeast bread that tastes delicious as a side or on its own straight out of the oven with extra virgin olive oil or grass fed butter.  I have made this one gluten and dairy free for all to enjoy.

INGREDIENTS

1 cup buckwheat flour

¼ cup almond meal

3 eggs

1 tbsp fresh rosemary sprigs, leaves removed and chopped (or 1 tsp dried rosemary)

¾ cup organic Kalamata olives, pitted and diced

¼ cup olive oil

½ cup coconut yoghurt

1/3 cup water    

1 tsp celtic sea salt

1 tsp baking soda

1 tbsp apple cider vinegar (ACV)

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METHOD

1. Pre heat oven to 150º C.

2. In one bowl mix all the dry ingredients and set aside.

3. In another bowl mix all the wet ingredients, leaving out the eggs and olives.

4. Mix the wet ingredients into the dry bowl until well combined.

5. Beat the eggs until light and fluffy (I use a handheld electric mixer for approximately 2-3 minutes).

6. Add the eggs to the batter and fold through gently until well combined and finally mixing in the olives.

7. Add mixture to a loaf tin or glass baking dish with parchment paper. Bake for 45 minutes to 1 hour.

8. Check with a skewer that it has cooked right through.

9. Place on a wire rack to cool or whilst still warm I prefer to enjoy the olive and rosemary bread with lashings of grass-fed cultured butter or dipped into a good quality extra virgin olive oil.