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Title: Mediterranean Olive Bread

3 T ground flaxseed (or 4 1/2 t Ener-G egg replacer)
1/2 C water (6 T if using Ener-G)
1 1/2 C all purpose flour
3/4 C whole wheat flour
2 1/2 t baking powder
3/4 t dried rosemary
3/4 t dried basil
1/2 t salt
1 C vegan milk
1/4 C olive oil
1/3 C walnuts, finely chopped
1/3 C black olives, pitted and chopped
1/3 C sun-dried tomatoes, chopped

Preheat the oven to 350° F, and lightly grease a loaf pan.

In a food processor, whip the flaxseed and water together until thick and creamy.

In a large bowl, thoroughly combine the flours, baking powder, rosemary, and salt. In a separate bowl, combine the flaxseed mixture, vegan milk, and olive oil.

Add the wet mixture to the dry and fold until about three-quarters of the dry ingredients are moistened. Add the walnuts, olives, and tomatoes, and fold just until the pieces are distributed and the dry ingredients are moistened; the batter will be stiff and a little sticky.

Scrape the batter into the loaf pan and spread evenly. Bake until a toothpick comes out clean, about 40 minutes.

From Joy of Vegan Baking
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