Olive & Rosemary Tartines

Olive & Rosemary Tartines

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-in-carbohydrate rosemary flatbread.  Spread with Brie and topped with roasted tomatoes, this savory side is the perfect light lunch or accompaniment to a warm bowl of soup.


INGREDIENTS
3 eggs
½ cup buttermilk
¼ cup chia seeds
¼ cup flaxseed meal
2 cups almond flour
¾ teaspoon cream of tartar
½ teaspoon salt
¼ teaspoon baking soda
½ cup pitted Kalamata olives, chopped
1 tablespoon rosemary, minced
¼ teaspoon sea salt

Preheat oven to 350 degrees.

Line a baking sheet with parchment.

In a small bowl, mix eggs, buttermilk, chia seeds and flaxseed meal, until combined.

Rest for 10 minutes.

In a large bowl, combine almond flour, cream of tartar, salt and baking soda.

Add buttermilk mixture to flour mixture, stirring, until well combined.

Fold-in olives & rosemary.

Turn out dough on 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.



SERVING INFORMATION:
YIELD: 12
SIZE: 1 slice
CARBS: 7g
NET CARBS: 3g

NUTRITION INFORMATION:
CALORIES: 171
TOTAL FAT: 14g
DIETARY FIBER: 4g
CHOLESTEROL: 42mg
SODIUM: 287mg
SUGARS: 1g
PROTEIN: 7g
The nutrition information provided for this recipe is determined by Spoonacular.
Substituting any ingredients may change the posted nutritional values.




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