Olive & Rosemary Paleo Bread

Name: Olive & Rosemary Paleo Bread
Ingredients: Super yummy gluten free and paleo Olive & Rosemary Bread that only takes 10 minutes to make.Ingredients; Paleo Bread; 1 cup Flax Meal , (linseed meal) 1 1/2 cups Arrowroot Flour, (not tapioca) 4 Free Range Eggs, (organic is even better) 4 Free Range Egg Whites 2 tbsp Olive Oil 1/4 cup Rosemary , chopped fresh or dried 4 tsp Gluten Free Baking Powder 2 tbsp Lemon Juice 1/2 tsp Cracked Pepper 1 cup Pitted Green or Black Olives, sliced

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livingfoodwise.com.au

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Servings: 6

Cost: $1.67 /serving

Author : Janine

Ingredients

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Super yummy gluten free and paleo Olive & Rosemary Bread that only takes 10 minutes to make.IngredientsPaleo Bread1 cup Flax Meal, (linseed meal) 1 1/2 cups Arrowroot Flour, (not tapioca) 4 Free Range Eggs, (organic is even better) 4 Free Range Egg Whites 2 tbsp Olive Oil 1/4 cup Rosemary, chopped fresh or dried 4 tsp Gluten Free Baking Powder 2 tbsp Lemon Juice 1/2 tsp Cracked Pepper 1 cup Pitted Green or Black Olives, sliced

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Instructions

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Step 1

1)Heat your oven to 180 degrees celsius.

Step 2

2)Grease a standard 9″ loaf pan with oil ensuring it is well coated.

Step 3

3)Whisk eggs and egg whites in a large bowl until broken down and lightly frothy.

Step 4

4)Add all other ingredients into bowl and mix with a wooden spoon until everything is well combined.

Step 5

5)Spread batter into loaf pan, and smooth out the top nice and flat.

Step 6

6)Bake for 35 minutes or until a skewer comes out clean from the centre of the bread. If you take it out too early it will cave in and be a bit ‘gluey’ inside.

Step 7

7)Allow to cool for a few minutes, but served warm it is really delicious! Once cooled you can store in an airtight container in the fridge.

Step 8

8)This loaf will keep for 3-4 days.