Gluten Free Rosemary Olive Oil Cake. In another small bowl, combine the eggs and coconut sugar. This gluten free olive oil cake is studded with the earthy scent of rosemary and covered in a sweet and citrus meyer lemon glaze.
Made with certified gluten free whole grain oat flour and pure olive oil, this bread is perfect fresh out of the oven with a pat of butter and a sprinkle of sea salt. Beat olive oil, eggs, honey, coconut milk ,lemon juice and lemon zest in the bowl of a standing mixer with the whisk attachment until creamy. In a small mixing bowl, mash the banana.
When the clementines are cool enough to handle, cut in half, remove any pips and blend with skins in a food processor until smooth.
Stir in the olive oil, almond milk and vanilla. Our best seller, the rosemary olive bread features with briney kalamata olives and fresh rosemary. Mix the oatmeal “flour” and rosemary mixture with almond meal, baking powder, baking soda, and lemon zest. Add in the remaining dry ingredients and fold through.