Lisa Turner is a chef, nutritionist, food writer and owner of Wholly Bites Paleo snack company. She’s written five books on food and nutrition, is a blogger for Whole Foods Market and Huffington Post, and is the creator of The Healthy Gourmet iPhone recipe app. Find her grain-free cooking tips and recipes at Forage+Gather.
Rustic bread, studded with olives and scented with rosemary, is served up—grain-free and Paleo-style—in this freeform loaf. Ground almonds step in for flour, and chia and flax seeds add protein, texture and essential fatty acids. Use a spice mill or coffee grinder to finely grind the flax and chia seeds, and try dry-cured olives instead of kalamata for extra flavor. Serve this savory loaf warm, with fig jam or dairy-free cheese.
- Yields: 1 loaf
- 1/4 cup ground golden flax seeds
- 1/4 cup ground chia seeds
- 1/2 cup almond milk
- 1 tablespoon apple cider vinegar
- 3 eggs
- 3/4 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups almond flour (finely ground almond meal)
- 1/2 cup black olives, chopped
- 2 tablespoons finely minced fresh rosemary
- Coarse salt for finishing
- Preheat oven to 350F. Line a baking sheet with parchment.
- In a small mixing bowl, combine flax, chia, almond milk, vinegar and eggs. Mix well, until smooth. Let stand for 5 minutes.
- In a large mixing bowl, combine almond flour, cream of tartar, baking soda and salt. Mix well. Stir in olives and minced rosemary. Add chia/flax mixture to almond meal and mix well to form a stiff dough; dough should begin to form a ball.
- Turn ball of dough out onto parchment lined baking sheet and form into an oblong. Using a serrated knife, cut two or three diagonal slits in the top of the loaf. Sprinkle with coarse salt.
- Bake for 30 to 35 minutes, until a toothpick inserted into center of loaf comes out clean. Let cool for 10 minutes, then slice and serve.