Rosemary and Olive Loaf | Paleo | Gluten-free | The JOYful Table
My Rosemary and Olive Loaf is delicious warm straight from the oven with organic grass-fed butter.
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Cooking tools:
- Food processor
- Blender
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Oven
- Mixing bowl
- Spoon
Ingredients
- 1/3 cup golden flaxseed meal (fine ground)
- 1/4 cup sunflower seeds
- 1/4 cup chia seeds
- 1/2 cup almond milk, or cashew
- 1 Tbspn apple cider vinegar
- 3 lge egg(s)
- 1/2 - 1 clove garlic, to your taste
- 2 cups almond meal/flour
- 1/2 tsp baking soda (bicarb)
- 1/2 tsp pink Himalayan salt
- 3 Tbsp rosemary, leaves, approx 2 lge sprigs
- 1/3 cup kalamata olives, pitted and sliced (or chopped)
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