Sundried Tomato Olive Bread

Step 1. Whip together ( in a food processor):

3 tbsp. ground flaxseed

1/2 cup water

Step 2. Combine in bowl 1:

1 1/2 cups all-purpose flour

3/4 cup whole wheat flour

2 1/2 tsp. baking powder

1 tbsp. chopped fresh rosemary

1 tbsp. chopped fresh basil

1/2 tsp. sea salt

Step 3. Combine in bowl 2:

Whipped flaxseed mixture (from step 1)

1 cup nondairy milk ( I used sweetened almond milk)

1/4 cup olive oil

Step 4. Add the wet ingredients (bowl 2) to the dry ingredients (bowl 1)

Add 1/3 cup finely chopped walnuts

Add 1/2 cup chopped pitted olives ( I used black olives and red olives)

Add 1/3 cup chopped sundried tomatoes

Mix well

The batter should be stiff and sticky.

Step 5. Bake

Lightly grease the loaf pan or other container that you are using to bake the bread. Add the batter to the loaf pan. Bake under 350 F for 40 mins.

Serve warm with your favorite dipping oil.

Banana Oat Pancakes

Gluten-free, wheat-free, egg-free, dairy-free

Ingredients: banana, oat flour, soy milk, pecan, coconut oil, vanilla extract, baking soda, sea salt, maple syrup

1. Place the ingredients in a food processor.

1 banana, 

2/3 cup oat flour, 

2/3 cup soy milk, 

1/3 cup pecans, 

1 tsp. coconut oil, 

1 tsp. vanilla extract, 

1 tsp. baking soda, 

1 pinch sea salt 

  Blend the ingredients together. Let the batter sit 20 mins in room temperature.

2. Heat a pan with coconut oil. Pour 3-5 table spoons of the batter into the pan, cook it over low heat. 

3. Garnish the pancakes with sliced bananas, pecans and maple syrup.

Changeable ingredients in this dish:

soy milk --> any flavored nut milk

pecan --> walnut

coconut oil --> olive oil

maple syrup --> honey, agave