Olive-rosenmary bread

3/4 cup almond paste at room temperature
2 tablespoons olive oil
3 large eggs
1 tablespoon agave nectar (or agave syrup)
1/4 cup blanched almond flour
1/4 cup arrowroot powder
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup kalamata olives, pitted and finely chopped
1 tablespoon finely chopped fresh rosemary ( I use dried actually, like it better)

Preheat oven to 350 F. Grease a 7 by 3 inch loaf pan with grapeseed oil and dust with almond flour.
In a large bowl, mix the almond butter and olive oil with a handheld mixer (or fork) until smooth, then blend in the eggs and agave nectar.
In a medium bowl, combine the almond flour, arrowroot powder, salt and baking soda.
Blend the almond flour mixture into the wet ingredients until thoroughly combined, then fold in the olives and rosemary.
Pour the batter into the loaf pan.
Bake for 45 to 55 min. on the bottom rack of the oven, until a knife inserted into the center of the loaf comes out clean.
Let the bread cool in the pan for 1 hour, then serve.

I also put slices of the olives on the top + extra dried rosemary to make it look nicer!
It tastes great, you can eat it like this as a snack or as a sandwich with topping (hummus, cream cheese, omelette etc.)