From the December/January 2020 issue
Prep Time: 10 mins
Cook Time: 50 mins
Servings: 1 loaf


  • 1/2 cup coconut flour
  • 1 tsp baking powder
  • 2 TBSP psyllium husk powder
  • 2 tsp dried rosemary
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 cup ghee, melted
  • 4 large eggs, whisked
  • 1/4 cup chopped green olives


  1. Preheat the oven to 350°F. Grease a 4-by-8-inch loaf pan. Set aside.
  2. In a medium bowl, combine the coconut flour, baking powder, psyllium husk powder, rosemary, garlic powder, and salt.
  3. In a large bowl, whisk together the melted ghee and eggs until combined. Add the dry ingredients to the egg mixture and blend with a hand mixer until fully incorporated.
  4. Stir in the chopped olives. Pour batter into the prepared loaf pan and bake 45- 50 minutes or until golden brown on top and a toothpick inserted into the center comes out clean. Cool for 15 minutes in the pan, then remove the loaf from the pan and cool completely on a cooling rack. Slice and serve.