This quick bread is a snap to put together. The type of almond flour recipe author Elana Amsterdam reccomends can be ordered online at www.honeyvillegrain.com. She specifically warns against using Bob's Red Mill brand, as it is too moist and coarse to yield the proper results.
Serve with a schmear of goat cheese.
Make Ahead: The bread needs to cool for 1 hour before serving. It can be refrigerated, tightly wrapped, for 3 days.
Yield: Makes 1 loaf (about 12 slices)
- Grapeseed or vegetable oil, for greasing the pan
- 1/4 cup blanched almond flour, plus more for dusting the pan (see headnote)
- 3/4 cup creamy roasted almond butter (available in bulk in many health food stores)
- 2 tablespoons olive oil
- 3 large eggs
- 1 tablespoon agave nectar
- 1/4 cup powdered arrowroot
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/4 cup pitted Kalamata olives, finely chopped
- Leaves from one stem rosemary, finely chopped (1 tablespoon)
Position an oven rack in the bottom third of the oven; preheat to 350 degrees. Use the grapeseed or vegetable oil to grease a 7-by-3-inch loaf pan, then dust lightly with almond flour.
Combine the almond butter and olive oil in a large bowl. Use an electric hand-held mixer to beat on medium speed until smooth, then add the eggs and agave nectar; beat until well combined.
Combine the almond flour, arrowroot, salt and baking soda on a large sheet of wax paper or parchment paper, then add to the almond butter mixture in several additions, beating on low speed until thoroughly combined.
Fold in the olives and rosemary, then transfer the batter to the prepared loaf pan. Bake on the bottom oven rack for 45 to 55 minutes, until a knife inserted in the center of the loaf comes out clean. Let cool in the pan for 1 hour before serving.
Adapted from Amsterdam's "The Gluten-Free Almond Flour Cookbook," (Celestial Arts, 2009).
Tested by Leigh Lambert.
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