This bread is yum!
It is gluten, dairy and sugar free!
It goes as a great accomplice to soup or stews and my chilli con carne!
Ingredients:
2 cups of milled Flaxseeds (linseeds)
2 teaspoons dried oregano (optional)
2 teaspoons of baking powder
4 eggs
1/2 cup almond milk
4 tablespoons extra virgin olive oil
2 tablespoons of molasses or honey warmed ( molasses if you like a rich taste, otherwise use honey)
12 small sundried tomatoes
Handful of black olives ( optional, I don't like olives so I left these out)
Method:
Preheat your oven to 180degrees.
Lightly oil or line a small baking tray, brownie tin is perfect.
Combine the ground flax, oregano and baking powder in a large bowl and set aside.
In separate bowl mix the eggs, milk oil and molasses until thoroughly mixed.
Chop the sun-dried tomatoes and olives and add to the wet mixture.
Now add wet to dry and immediately pour into tin.
Spread evenly and sprinkle more oregano on top.
Bake for 25 minutes and then cool on a wire rack for further 25 minutes.
This freezes really well so it's not wasted if you make a big batch.
Also tastes great with hummus spread on top.
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