The olive tree is deeply rooted in symbolism. While we think of olive branches from ancient Greek tradition & mythology, they debut in Egyptian, Roman, Christian, Arab and Oriental cultures as well. Antioxidant-rich olives are actually a nutrient-dense stone-fruit loaded with healthy fats & fiber. Their briny, earthy taste adds an unexpected pop to nutty, low-carb, rosemary flatbread. Making it the perfect accompaniment to a warm bowl of soup, or as a light lunch spread with brie and topped with roasted tomatoes.
Preheat oven to 350 degrees.
Line a baking sheet with parchment.
Mix eggs, buttermilk, chia seeds & flax meal in a small bowl, let rest for 10 minutes.
In a large bowl, combine almond flour, cream of tartar, salt & baking soda.
Add buttermilk mixture to flour mixture, stirring until well combined.
Fold-in olives & rosemary.
Turn out dough onto prepared baking sheet and form into an oblong shape.
Sprinkle with sea salt.
Bake for 20 minutes, until golden.
Let cool on a wire rack before slicing.
Naturally low-carb & gluten-free
