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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Good on its own. I often make it to have with a vegetable soup or with a salad as a starter. Also nice with fish. Ingredients:
2 cups whole wheat flour |
2 teaspoons baking powder |
1 pinch baking soda |
1 teaspoon salt |
1/2 teaspoon garlic powder |
2 teaspoons oregano |
4 leaves finely chopped fresh basil |
1 cup shredded cheddar cheese |
1/2 cup grated parmesan cheese |
2 eggs |
1/4 cup canola oil |
1 tablespoon honey |
2 tomatoes, peeled, seeded, and chopped, juice reserved |
1/2-3/4 cup milk |
Directions:
1. Preheat the oven to 350°F.
2. Line a medium loaf pan with greased wax paper.
3. In a large bowl mix flour, baking powder, baking soda, spices and cheeses.
4. In another bowl drain the tomatoes, saving juice.
5. Add milk to the juice to make 1 cup of liquid.
6. Stir in the eggs, oil and honey.
7. Pour this and the tomatoes into the flour mixture and stir until it becomes a moist thick batter.
8. Pour or spoon the batter into the prepared loaf pan.
9. Bake for 60 -70 minutes.
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