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.
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.