Sun-Dried Tomato and Olive Bread

By Hklbrries

Ingredients

• 2 cups whole wheat flour
• 1/2 cup soy flour
• 2 tbsp flaxseed meal
• 1/2 cup grated Parmesan cheese
• 1 tsp dried basil
• 1/2 tsp salt
• 1 tbsp baking powder
• 1 (2.25 ounce) can sliced ripe olives, drained
• 1/2 cup sun-dried tomatoes, oil packed
• 2 eggs
• 1 1/2 cups plain soy milk
• 1/3 cup olive oil

Preparation

Step 1

Preheat oven to 425 F. Spray an 8-inch square pan with olive oil.

In a large bowl, combine the dry ingredients (first 7). Set aside.

Slice or chop the sun-dried tomatoes into smaller pieces. Combine with the drained olives. Set aside.

In a medium bowl, beat the eggs with the soy milk and oil until combined. Add this to the dry ingredients and mix with a large spoon just until well combined. Pour into the prepared pan and place in oven. Bake 30 minutes, until fragrant and the top begins to brown. A knife inserted in center will come out clean.