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Tomato-Olive Bread

2 1/4 cups whole wheat pastry flour
1/4 cup wheat germ
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon natural granulated sugar
1/2 teaspoon ground cumin
1/4 teaspoon dried basil
Pinch of dried thyme
1 cup rice milk, or more as needed
2 tablespoons olive oil
1 1/2 cups finely chopped ripe tomato
1/2 cup finely chopped pitted olives, any variety


Preheat the oven to 350 degrees. Combine the first 8 (dry) ingredients in a mixing bowl and stir together. Make a well in the center and add the rice milk and oil. Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter. Fold in the tomato and olives. Pour the batter into a lightly oiled 9-by-5-by-3-inch loaf pan. Bake for 45 to 50 minutes, or until a knife inserted into the center of the loaf tests clean. Let cool until just warm, then cut into slices to serve. Per slice (12 slices per loaf): Calories: 130 Total fat: 4g Protein: 4g Fiber: 3g Carbohydrate: 22g Cholesterol: 0mg Sodium: 218mg

Source: www.epicurious.com