Rustic Rosemary-Olive Bread

For more recipes and article, see Beyond Gluten-Free.

For more recipes and article, see Beyond Gluten-Free.

Serves 12


  • 1/4 cup ground golden flax seeds
  • 1/4 cup ground chia seeds
  • 1/2 cup almond milk
  • 1 Tbs. apple cider vinegar
  • 3 eggs
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 cups almond flour (finely ground almond meal)
  • 1/2 cup black olives, chopped
  • 2 Tbs. finely chopped fresh rosemary
  • Coarse salt for finishing


  1. Preheat oven to 350°F. Line a baking sheet with parchment.
  2. In small mixing bowl, combine flax, chia, almond milk, vinegar, and eggs. Mix until smooth. Let stand for 5 minutes.
  3. In large mixing bowl, combine almond flour, baking powder, and salt. Mix well. Stir in olives and rosemary. Add chia/flax mixture to almond meal and mix well to form stiff dough; dough should begin to form a ball.
  4. Turn ball of dough onto parchment-lined baking sheet, and form into an oblong. Using serrated knife, cut two or three diagonal slits in top of loaf. Sprinkle with coarse salt.
  5. Bake 30-35 minutes, until toothpick inserted into center comes out clean. Let cool 10 minutes, then slice and serve.

Nutrition Information

  • Serving Size 1
  • Calories 160
  • Carbohydrate Content 7 g
  • Cholesterol Content 45 mg
  • Fat Content 13 g
  • Fiber Content 4 g
  • Protein Content 7 g
  • Saturated Fat Content 2 g
  • Sodium Content 220 mg
  • Sugar Content 1 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g