I’m prepping myself for the cook-a-thon that will be coming up soon, when I photograph all of our summer issue’s recipes. This is my version of the mediterranean olive bread from The Joy of Vegan Baking. It’s one of my most used cookbooks, so I urge you to check it out. At the very least, listen to her podcast! It was one of a few contributing factors that turned me vegan!
My favorite part about this bread is that it can be made in under an hour and there is NO kneading involved. This recipe works great for snacks and sandwiches alike. Pair it with roasted garlic cloves, hummus, or herbed olive oil for a great side dish, appetizer, or snack. Oh, and before eating it, make sure to toast the slices - it really brings out the flavor, and gives a nice slight crunch.
Finely chop up 1/3 cup sun-dried tomatoes and 1/4 cup fresh basil. Set aside.
Whisk together 3 tbsp ground flax seed & 1/2 cup water.
Add in 1 cup unsweetened/plain almond milk and 1/4 cup olive oil. (I also added in a little cheap truffle oil.)
In a separate bowl, combine 2 1/4 cups flour, 2 1/2 tsp baking powder, 1/2 tsp salt, and 1 tsp each of either fresh or dried rosemary, thyme, and basil.
Mix the dry & wet ingredients together, at the last minute fold in the sun-dried tomatoes, fresh basil, 1 tbsp garlic paste, and 1/3 cup chopped walnuts.
Using either parchment paper or a greased pan, pour the batter into either a loaf pan or a flat, round pan.
Bake at 350°F for 40 minutes, or until a toothpick comes out clean.