Natural almond butter is a staple in our house, my husband likes to spread it on toast in the morning while I enjoy it with thinly sliced apples as a snack, I also use it in baking when I make cookies but I was surprised to see that the main ingredient in this savoury loaf is almond butter.
The almond loaf came out extremely tender, it was great as soon as it came out of the oven but I have to be honest, my favourite way was to slice it thinly and toast for an even fuller, richer almond flavour. I made this cake multiple times and I would highly recommend it, add different herbs, use more olives or omit them all together to pair it with what you are serving it with.
Adapted from Roostblog
- 3/4 cup creamy roasted almond butter, at room temperature
- 2 tbsp olive oil
- 3 large eggs
- 1 tbsp honey or agave nectar
- ¼ cup almond flour
- ¼ cup arrowroot powder
- ¼ tsp sea salt
- 1/2 tsp baking soda
- 1/4 cup kalamata olives, pitted and finely chopped
- 1 tbsp finely chopped fresh rosemary or 1 tsp herbes de Provence
- 1 tsp chopped fresh thyme
- Preheat oven to 350°F.
Grease a loaf pan with vegetable oil, butter or coconut oil and dust with almond flour.
In the bowl of an electric mixer or a large bowl using a handheld mixer, mix the almond butter and olive oil for about a minute, then mix in the eggs and the honey.
In another bowl, combine the almond flour, arrowroot powder, salt, and baking soda. Blend the almond flour mixture into the wet ingredients, and finally fold in the olives and the herbs. Transfer the batter into the loaf pan and bake for 45 to 55 minutes on the, until a toothpick inserted in the middle of the loaf comes out clean. Let the bread cool in the pan for 1 hour, then serve.