Sunday, December 02, 2007
RECIPE ~ Olive Walnut Bread
So easy to prepare, this yeast-free quick bread is country living no matter where you are! Pictured here using sun-dried black olives, fresh rosemary and mixed whole grain flours.
2 1/2 cups flour
1 Tbsp baking powder
1/4 tsp sea salt
2 Tbsp fresh minced herbs or 1 Tbsp dried
(such as rosemary, sage, basil, thyme...)
1 cup plain rice milk
1/4 cup extra virgin olive oil
2 tsp brown rice syrup
1/2 cup pitted olives, chopped
1 cup walnut pieces
In a large bowl, thoroughly combine the flour, baking powder, sea salt and herbs. In a small bowl, combine rice milk, olive oil and rice syrup. Add to flour mixture and stir until just combined. Fold in olives and walnuts.
Heat oven to 350F and lightly grease a loaf pan (not too big). Scrape the batter into the pan and smooth the top a bit. Brush on a little rice milk all over the surface. Bake for 45 to 50 minutes or until a knife inserted comes out clean and dry.
Makes 1 loaf. Serve warm with soup and salad for a meal, or spread with hummus or tofu spread for a hearty snack.
FOR INDIVIDUAL DOSHAS
VATAS choose wheat, oat, rice and/or quinoa flours
PITTAS choose wheat, spelt, barley and/or oat flours; sweeten with maple syrup; replace walnuts with sunflower seeds
KAPHAS choose oat, barley, rye, and/or quinoa flour; replace olive oil and rice syrup with 2 Tbsp sunflower oil and 1/4 cup fruit juice concentrate; replace olives with chopped dry-packed sundried tomatoes, and walnuts with sunflower seeds