Coconut-Flour Rosemary-Olive Bread

½ cup coconut flour

1 tsp baking powder

2 tbsp psyllium husk powder (available on Amazon)

2 tsp dried rosemary (or use 1-2 Tbsp. fresh)

½ tsp garlic powder

½ tsp sea salt

½ cup ghee, melted

4 large eggs, whisked

¼ cup green olives

Preheat the over to 350 degrees F. Grease an 4-by-8-inch loaf pan. Set aside.

In a medium bowl, combine the coconut flour, baking powder, psyllium husk powder, rosemary, garlic powder, and salt.

In a large bowl, whisk together the melted ghee and eggs until combined. Add the dry ingredients to the egg mixture and blend with a hand mixer until fully incorporated.

Stir in the chopped olives. Pour batter into the prepared loaf pan and bake 45-50 minutes or until golden brown and on top and and a toothpick inserted into the center comes out clean. Cool for 15 minutes in the pan, then remove the loaf from the pan and cool completely on a cooling rack. Slice and serve.

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Coconut-Flour Rosemary-Olive Bread