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Mediterranean Olive Bread

Mediterranean Olive Bread

I get into a rut with side breads, so I thought I’d try this, which I have adapted from Colleen Patrick-Goudreau’s Joy of Vegan Baking.

Preheat oven to 350.  In a large bowl, whisk:

  • 3 T flax seed or 4-1/2 t Ener-G Egg Replacer
  • 1-1/2 c white flour
  • 3/4 c whole wheat flour
  • 1 T baking powder
  • 1 t each dried basil and crushed Rosemary
  • 1/2 t salt

Prepare and set aside:

  • 1/3 c chopped walnuts
  • 1/3 c chopped olives
  • 1/3 c chopped sundried tomatoes

Add to dry mix:

  • 1 c non-dairy milk
  • 1/2 c water
  • 1/4 c olive oil

Blend the wet and dry a bit and then add the chopped items and mix until dry is just moistened.  This will be a stiff, sticky batter.

I spread it into my well-seasoned 8″ cast iron frypan.  You could use an 8″ or 9″ cake pan or 8″ or 9″ loaf pan as well, lightly greased.  Bake 40 min, until a skewer comes out clean.  Serve warm or cool on a rack.

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