Paleo Olive Bread
This Paleo Olive Bread is a savory, gluten-free masterpiece that’s perfect for anyone following a Paleo lifestyle or seeking a healthier alternative to traditional bread. Made with nutrient-rich almond and coconut flours, this bread boasts a moist, hearty texture enhanced by the tangy sweetness of honey and the aromatic kick of fresh rosemary. Loaded with sliced green and black olives, each bite delivers a burst of Mediterranean flavor that’s both satisfying and wholesome. Whether enjoyed as part of a light breakfast, alongside a comforting soup, or paired with your favorite spreads, this olive bread is as versatile as it is delicious. Ready in just an hour, it’s the ideal homemade treat to impress friends, family, and your taste buds alike.
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Recipe Information
Ingredients
- 2.5 cups almond flour
- 0.25 cup coconut flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 4 large eggs
- 1 tablespoon apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 0.75 cup green olives, pitted and sliced
- 0.75 cup black olives, pitted and sliced
- 1 tablespoon fresh rosemary, minced
Instructions
Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper or grease it lightly with olive oil.
In a large mixing bowl, combine the almond flour, coconut flour, baking soda, and salt. Stir well to blend the dry ingredients.
In a separate bowl, whisk together the eggs, apple cider vinegar, olive oil, and honey until well combined.
Pour the wet mixture into the dry ingredients, mixing until a dough forms. The dough will be thick.
Fold in the sliced green and black olives along with the minced rosemary, ensuring they are evenly distributed throughout the dough.
Transfer the dough into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Once cooled, slice the bread and serve. This bread is perfect on its own or paired with a variety of Paleo-compliant spreads and toppings.
Nutrition Facts
Calories |
2628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.5 g | 288% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 6825 mg | 297% | |
| Total Carbohydrate | 113.5 g | 41% | |
| Dietary Fiber | 55.8 g | 199% | |
| Total Sugars | 29.1 g | ||
| Protein | 84.8 g | 170% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 873 mg | 67% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 552 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
