My friends RAVED about this simple recipe from Paleo magazine. It kinda LOOKS ugly but it doesn't taste that way.
The juxtaposition of the rosemary (I used finely chopped fresh because I had some) and the olives is what does it. This is NOT a yeast-raised bread so it's kind of heavy.
But I used it as sandwich bread (once I found the right-size pan) yesterday and it performed great slightly heated. Or open-faced topped with egg, turkey, chicken, or seafood salad.
And ... paired with my new fave spread ... Milkadamia (I just bought their milk last night) ... it was a winner! And so easy to make ... it inspired me to TRY some yeast-raised Paleo breads ... I even hauled out the bread machine I haven't used in YEARS!
Eat it up ... FOR REAL!
AuthorJill PlaceThe juxtaposition of the rosemary and the olives is what makes this Paleo quick bread RAVE-able. Eat it up ... FOR REAL!
Preheat the over to 350 degrees F. Grease an 4-by-8-inch loaf pan. Set aside.
In a medium bowl, combine the coconut flour, baking powder, psyllium husk powder, rosemary, garlic powder, and salt.
In a large bowl, whisk together the melted ghee and eggs until combined. Add the dry ingredients to the egg mixture and blend with a hand mixer until fully incorporated.
Stir in the chopped olives. Pour batter into the prepared loaf pan and bake 45-50 minutes or until golden brown and on top and and a toothpick inserted into the center comes out clean. Cool for 15 minutes in the pan, then remove the loaf from the pan and cool completely on a cooling rack. Slice and serve.
Ingredients
Directions
Preheat the over to 350 degrees F. Grease an 4-by-8-inch loaf pan. Set aside.
In a medium bowl, combine the coconut flour, baking powder, psyllium husk powder, rosemary, garlic powder, and salt.
In a large bowl, whisk together the melted ghee and eggs until combined. Add the dry ingredients to the egg mixture and blend with a hand mixer until fully incorporated.
Stir in the chopped olives. Pour batter into the prepared loaf pan and bake 45-50 minutes or until golden brown and on top and and a toothpick inserted into the center comes out clean. Cool for 15 minutes in the pan, then remove the loaf from the pan and cool completely on a cooling rack. Slice and serve.
Leave a Reply