Tahini, Olive Oil & Rosemary Bread (Made with Almond Flour!)

As temperatures have been dropping in the morning these past few days, I have been craving a big hunk of warm bread slathered in grass-fed butter. And if you don’t already know, grass-fed butter is a health food. Grass-fed butter is much higher in omega-3 fatty acids and vitamin K2, compared to butter from grain-fed cows, plus it’s an incredible anti-inflammatory, high in vitamin A, and more. Anyway 🙂 since going gluten free, I’ve found few store-bought brands that don’t contain a bunch of additional junk. Remember, if a product is labeled “gluten-free” it doesn’t automatically mean it is healthy. Often times it has just as much preservatives, additives, etc., as non-gluten free store bought items. Plus, making your own bread is delicious and too easy (read: no bread maker required!)

Given all this, and my success at making a delicious cinnamon raisin almond flour loaf before, I decided to go for it again. I am so glad I did! Recently I tried making brownies with almond flour and read so much on how to best use eggs to make the brownies fudge-like as opposed to cakey. I also read quite a baking powder vs. baking soda. Unfortunately, despite all my research, my brownies turned out to be cake. Cake I slathered in almond buttered ate anyway 🙂

That butter though 🙂

One other magical revelation I’ve recently had is that you have to get creative with the various devices you have depending on the amount of mixture/batter/dough/etc. you are working with. For example, I typically use my Ninja food processor attachment to mix a lot of my batter, however, sometimes it is too large for the amount of mixture and doesn’t process or combine it well. It is also time-consuming to have to constantly take off the lid to scrape down what should be something that should be whipped up in a matter of minutes. Luckily, after our move I found my “vintage” hand mixer! This worked really well for this recipe and I will be using for others for sure. Your high-powered blender or food processor will work, but it will take just a little more effort and time. Using my hand mixer really made everything blend together really easy and quick.

Between my brownie fiasco and my former cinnamon raisin bread success, I had an idea of what I was going to do. I thought I may have to make this a few times to get it right, but it really turned out ah-mazing. I will be making this over and over again and playing around with different flavors. *The only thing I would have done differently is baked it just a few minutes less or used parchment paper rather than just spraying my loaf pan.*

Flavor Details: I love herby flavors and anything that is Mediterranean inspired in flavor. Hence, my fancy for olive oil and tahini on the daily. This bread is rich in flavor and has a buttery taste, yet the only butter in it is what I generously slather on top 🙂 The rosemary is perfect with all the other flavors and a little garlic powder goes a long way. You can totally omit this if you want just the rosemary flavor. This recipe is gluten, grain and dairy free.


Tahini, Olive Oil & Rosemary Bread (Made with Almond Flour!)


  • 3/4 cup tahini
  • 2 Tbsp. olive oil
  • 3 whole eggs at room temp
  • 1 Tbsp. raw honey or agave
  • 1 cup almond flour see notes
  • 1/2 tsp. baking powder
  • 2-3 sprigs fresh rosemary chopped (stem removed) third sprig is optional for garnish
  • 1 tsp. garlic powder
  • pink Himalayan salt to taste


  1. Preheat oven to 350 degree. Grease your loaf pan or line it with parchment paper. 

    2. In a a food processor, high powered blender or a large bowl using a hand mixer, blend together tahini and olive oil. Once mixed, add in eggs and honey or agave until smooth. 

    3. In a medium size bowl, stir together all remaining dry ingredients. 

    4. Add dry ingredients to wet ingredients and mix until well-combined. *I blended for about 3 minutes. 

    5. Pour batter into loaf pan and press down the extra rosemary sprig to the center of the loaf for garnish (optional). 

    6. Bake for 35-40 minutes on the middle rack or until bread is golden brown and/or a toothpick comes out clean from the center. 

    7. Let cool and the serve slightly warm. Keep in an airtight container in fridge for up to one week. 

    NOTE 1: I used Blue Diamond Flour.

I love having this with a big salad! In addition to slathering these slices with my favorite Kerrygold grass-fed butter, I am definitely going to get back to my avocado toast roots (it’s been too long!) ASAP.

Have you made your own bread before? If so, what herbs/flavors did you add? I love sweet, savory and everything in between!



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