Gluten Free Olive Bread
½ cup (55 g) coconut flour
1/3 cup (55 g) ketentohumu
5 eggs of medium size (65 g / egg)
1 tablespoon apple / grape vinegar
½ teaspoon carbonate
½ teaspoon of salt
1/8 cup water
3-4 tablespoons of thyme
½ cup black olives
1 clove garlic
Set oven to 160C
Scramble the eggs together with salt and whisk until they rise.
Eliminate coconut flour.
Add all other ingredients onto the eggs and continue mixing until homogenous.
Cover the baton with a baking paper of 5-20cmx10cm, pour the dough and pour into the oven.
Cook for 40-45 minutes until you get a 6-gold color. Take off, cool and serve for at least 2 hours.