I hope everyone had a wonderful Thanksgiving holiday weekend.  I got to take some time off and spend it with family, including my little niece from New Zealand who I had a lot of fun with.

I also got a chance to get busy in the kitchen adapting my real food remix raw bread recipe into some new styles:

• raw cinnamon raisin bread for a breakfast raw bread option
• Almost raw pumpkin bread for the holiday season (almost = all ingredients used raw except canned pumpkin)
• raw banana-walnut bread… just because banana bread is one of my all time faves!

and this gem that is ready to share:  raw olive bread with rosemary

If you’re looking for a tasty and healthy processed flour-free bread option to include like a dinner bread for example, this is it.  I love olive bread, but obviously the doughy fluffy Italian kind my grandmother used to make has the processed flours/grain, etc. which is not an every day option for me.  So this olive bread is real food remixed and one you can make to avoid the processed breads and include in your own healthy diet & lifestyle routine.

This raw bread is recipe-friendly:  paleo*, vegetarian, vegan, raw foodie, ReBoot (week 2+), gluten-free, dairy-free, egg-free and of course, processed junk-free real food remix style.

Ingredients

1 1/4 cup unpasteurized raw almonds, soaked in water for 4 hours minimum (they’ll plump up close to 2 cups)

7 large medjool dates, pitted

4 tablespoon flax meal (sub: flax seeds)* – I’ve made with both. Each work.

4 tablespoon psyllium seed powder (sub: psyllium husk)* – I’ve made with both. Each work.

2 tablespoons chia seeds*

1 cup kalamata olives, pitted

• 3/4+ cup blended in your bread “dough”
• 2-3 tablespoons, halved and added to dough before molding

1/4 cup onion, chopped

2 tablespoon fresh rosemary, chopped very fine

1 large garlic clove

1/2 teaspoon pink salt

About a teaspoon or two of olive oil (brush on the bread before “low-baking”)

links are brands I personally use and approve nutrition you can trust

*Kitchen Notes:

If you want to read my kitchen/nutrition notes on the plain raw bread post, they’re in depth regarding flax, chia, and psyllium and the question “is it paleo?”, as well as notes on raw / “low baking” and time saver tips when preparing.

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Fresh garden rosemary branches and kalamata olives

Use some paper towels and dry the olives really well if they come in liquid before including

Chopped fresh rosemary – So fragrant!

Pre-processor ingredients

Post-Food Processor:  Everything ready to form together into a loaf

Pre-Loaf forming:  Add halved olives (remember to damp dry!)

Molded bread loaf close-up ready for the oven

Loaf brushed lightly with olive oil to help prevent cracking

 Directions

1.  Add all ingredients except 2-3 tablespoons sliced olives to a food processor (make sure those olives are dry – see sequencing picture towards top)

2.  Process until everything is well incorporated.

3.  Pour mixture onto a cutting board and add left over sliced olives.

4.  Begin molding everything together with your hand as if you’re kneading/molding bread dough.  Form and press together with your hands, flip on the other side.  Form and press with your hands, flip on the other side… and so on.  The idea is to make a compact mold (I may do this up to 10 times total to really get it packed). 

5.  Once you’ve molded the bread into a the shape you want, add to a rack with an oven-safe pan underneath it and brush a little olive oil all around it.

6.  Add to oven and set to 115F for 15 hours.   Note:  I like to make this in the early evening that way it goes all night and ready in the AM when you wake (plus you wake up to a house that smells pretty epic).

7.  When it’s done, open your oven door, stick your head just outside of it, and inhale deeply – you’ll thank me 🙂

For slicing, cut a 1/4 inch to 1/2 inch slice.  For storing, I like to keep it in the fridge.  

That’s it, pretty easy… yes?

and if you missed the raw sandwich bread this olive bread recipe was adapted from, give that one a try too!  These have become staple “set it and forget” oven meal preps for me a couple times each month.  If you have a bread craving (besides the fact that bread/sugar cravings are likely a deeper issue with diet and health), they’re a healthy processed grain-free & gluten-free alternative must try.

I like this raw olive bread as a dinner bread where I’ll add a slice to my meal.  You could also make as an appetizer, slice up and add different toppings for raw crostinis.

As sliced bread, serve with ghee, cultured ghee,  raw butter, or you can even add some raw butter and 5-6 olives to a blender and whaz up into chunky whipped olive butter. So good.  I actually had this raw olive bread with some goat butter (<—not a raw butter, which I prefer over pasteurized…but I’ll add I haven’t found a raw goat milk butter yet).  I found the goat butter at my local C0-Op and had to try for the first time (I try just about every kind of organic brand and food on the planet so I can speak about it from experience when asked).  The goat butter was very creamy, not too strong of flavor like goat cheese, more mild…and texture was like a thicker cream cheese. Overall very tasty.  

Hope you enjoy.  Buon Appetito!

Do you have any questions about this recipe?  Don’t hesitate to ask below in the comments.

What are some of your favorite breads? Let me know below and we can try and real food remix it into a raw bread version.