These days I got a lot of questions about Greek olive bread. Can it be Keto? How can we twist it? Well, that shouldn’t be very hard. The Greeks call it Eliopsomo and it could be one of the oldest comfort foods. I admit – Eliopsomo is extremely tasty and aromatic. Contemporary humans may find it surprising that ancient Athenians had approximately 66 varieties of bread and cake. They also had unusual names base on the preparation process, shape, ingredients and inspiration. A kind of bread was offered to specific Gods and Goddesses during the religious rituals and festivals.
Ancient Athenians consumed 800g of bread daily
Way too much! Nevertheless, they did not consume wheat bread! Barely was the most common cereal. But there’s something mythical about another cereal that was widely used for pastry and bread preparation! I am talking about Zea, the earliest and most significant cereal for the ancient people. Exemplars have been located in prehistorical settlements all over Greece. Alexander the Great used to provide his soldiers only with Zea, because he wanted them to be healthy and mentally stable.
“Ancient Greeks were so clever because they did not eat wheat which contains gluten, a substance which sticks the nerve endings and doesn’t leave the brain free to think and create”
Dimitra Tillianaki, a dental surgeon, studied the diet in the times of Hippocrates and Pythagoras
Olive bread should be Keto!
I thought to myself, after successfully creating Keto Pizza, Phyllo dough and so many cake varieties, why wouldn’t I work on the Keto version of olive bread? Let’s call it Keto approved Eliopsomo! After all, olives are one of the healthiest foods available to humans for millennia. To save some of my space and time Continuum, I will just lead you to this link to read more about the health benefits of olives!
And then, good old olive oil, rosemary…What better way to make your Keto experience totally Mediterranean than making this bread with Keto ingredients! So, let’s get to work and make the best olive bread in the galaxy! It’s gluten-free, very low in carbs, very high in beneficial fats!
Olive bread from the Greek side of Ketonian world
Here’s another valuable fact about this aromatic Greek Eliopsomo – by enjoying a slice or two, you will give your body all the precious nutrients within Keto macros. Look at the amazing nutrition facts, you can easily squeeze 3 slices in a single meal, without any guilt! All packed with the great mineral of sea salt and amazing olives! I sincerely hope you’ll enjoy this aromatic and seductive Keto olive bread.
Keto Eliopsomo (Greek olive Bread)
- 150 g (5.3 oz) almond flour
- 5 tbsp ground flaxseed we used golden flaxseed
- 2 tbsp psyllium powder
- 1 tsp baking soda
- 1 tsp sea salt
- 2 tbsp apple cider vinegar
- 4 large eggs free-range
- 150 g (1/2 cup) goat yoghurt alternatively use sour cream
- 100 ml (1/2 cup) olive oil
- 50 g (1,7 oz) chopped black olives
- 1 tsp dried rosemary ground
- 1 tsp dried basil
Mix all the dry ingredients together (almond flour, ground flaxseed, psyllium powder, salt, baking soda)
In a deep mixing bowl, beat the eggs for at least 5 minutes. Start adding olive oil slowly and keep mixing until you get a nice emulsion. Now add goat yoghurt and apple cider vinegar. Keep mixing. This step is crucial, you really need to beat the wet ingredients longer than usual for best results.
Start adding the dry ingredients, spoon by spoon, while mixing on lower speed. You can use dough hook now because the dough will start thickening. Add chopped olives and mix for another 3 minutes.
Cover the bowl with a kitchen towel and leave it to rest at room temperature for 15 to 20 minute.
Preheat the oven to 200ºC (392ºF) and transfer the dough into a bread mould. If you are using a metallic bread pan, grease it with some coconut oil. You can sprinkle some flaxseeds or sesame seeds on top.
Bake for 30 minutes and then reduce the temperature to 150ºC (300ºF) and bake for another 30 minutes. Let the bread cool down totally before cutting it.