Sun-Dried Tomato and Olive Bread

• 8- or 9-inch loaf pan
• food processor or immersion blender
• 2 bowls
• rubber spatula
• toothpick

• 3 T flaxseed, ground
• ½ c water
• 1 c nondairy milk
• ¼ c olive oil
• 1½ c all-purpose flour
• ¾ c wheat flour
• 2½ t baking powder
• 1 t fresh rosemary, minced, or ¾ t dried
• 1 t fresh basil, minced, or ¾ t dried
• ½ t salt
• ⅓ c walnuts, finely chopped
• ⅓ c black olives, pitted and chopped
• ⅓ c sun-dried tomatoes, chopped

Preheat oven to 350. Lightly oil the loaf pan and set aside.

Beat flax and water for a minute until creamy. Stir in milk and oil.

In another bowl, combine flour, baking powder, herbs, and salt.

Fold the liquid into the flour until about three fourths is moistened. Add remaining ingredients and fold briefly, just until well mixed.

Transfer the batter into the pan and smooth the top.

Bake 40 minutes, then use toothpick to test for doneness.

Let cool in the pan for a few minutes before transferring to a rack and cooling completely.

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