- 60 ml flaxseeds, ground
- 60 ml chia seeds, ground
- 125 ml milk
- 15 ml apple cider vinegar
- 3 eggs
- 3⁄4 t cream of tartar
- 1⁄4 t bicarbonate of soda
- 1⁄2 t salt
- 500 ml almond flour
- 125 ml black olives, chopped
- 2 sprigs rosemary, finely chopped
- sea salt flakes for sprinkling
1 Preheat the oven to 180°C. Line a baking tray with baking paper.
2 In a small bowl mix together the flaxseeds, chia seeds, milk, vinegar and eggs until well combined.
3 Leave to stand for 5 minutes.
4 In a large bowl, combine the cream of tartar, bicarbonate of soda, salt and almond flour. Add the black olives, rosemary and chia mixture. Stir until it forms a ball.
5 Turn the ball of dough out onto the lined baking tray and form it into an oblong shape. With a serrated knife, score the bread 3 times. Sprinkle with sea salt flakes.
6 Bake for 40-45 minutes or until golden brown on the top. Leave to cool for 10 minutes before slicing.