Grain Free Olive Bread

Wow this loaf is the best grain free loaf I have ever made!!! I can’t take the credit for this creation, cos it’s Chef Pete Evan’s recipe and it is sooo good!! ….added bonus…. it toasts really well too.


1 Cup Almond Flour or Meal, pushed through the sieve
1/2 Cup Coconut Flour, then sift (I used ground linseed and it was fab)
4 Tablespoons Psyllium seed powder
2 teaspoons baking powder (I use Bobs red mill brand because it’s has no nasties added)
1 Tablespoon Raw Apple Cider Vinegar
1 Tablespoon of mixed herbs (I used fresh rosemary and parsley)
8 free range pasture fed eggs, beaten until fluffy
4 Tablespoons cold pressed virgin olive oil
10 Olives, pips removed and chopped
A few good pinches of Sea or Himalayan salt and fresh cracked pepper

Set oven to 120 degrees celsius

Combine all of the dry ingredients then add the beaten egg, apple cider vinegar, olive oil, olives and stir well to combine. Scoop mixture into a bread tin lined with baking paper or greased with olive or coconut oil and spread out evenly to all four corners. Bake for 80 minutes, remove, allow to cool a little, slice, then eat it with whatever tickles your fancy.

Tips: Cook this on a low heat to preserve some of the goodness of the eggs and the olive oil. You can omit the olives and change the spices to whatever suits your tastebuds. It works well with virgin coconut oil instead of olive oil and with spices like cinnamon, vanilla, ginger, nutmeg, dried blueberries, stevia/honey/maple and maca for a sweeter style of bread, that’s yummy plain or toasted with a big slathering of any type of nut butter.
You can also add veggies like zucchini, pumpkin or carrot, just make sure you squeeze out the excess moisture from the veggies using a paper towel or add an extra tablespoon of coconut flour to absorb the vegetable juices. Also please, please don’t go nuts and hoover all the bread in one sitting because too much psyllium without enough water isn’t at all ideal, in fact it can plug you up and cause serious discomfort, but this bread is definitely a ‘smooth mover’ when combined with plenty of good hydration throughout the day!

Justine Laidlaw
About me

I’m Justine Laidlaw, Integrative & Holistic Cancer Coach based in the beautiful Bay of Plenty in New Zealand. I love life, make the most of opportunities and I am certainly not afraid of change. I coach to help change lives as mine was changed drastically in 2013. I run inspiring workshops as a certified “Radical Remission” Teacher from Dr Kelly’s Turners incredible research on cancer patients who have survived a terminal diagnosis. Join me as I continue to promote a healthy lifestyle, balanced nutrition, spiritual knowledge and a safe community to share ideas and positive thoughts and where I inspire others towards optimising their wellness journey of healing and living fully.


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