Tomato-Olive Bread

• 2 1/4 cups whole wheat pastry flour
• 1/4 cup wheat germ
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon natural granulated sugar
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried basil
• Pinch of dried thyme
• 1 cup rice milk, or more as needed
• 2 tablespoons olive oil
• 1 1/2 cups finely chopped ripe tomato
• 1/2 cup finely chopped pitted olives, any variety

1. Preheat the oven to 350 degrees.
2. Combine the first 8 (dry) ingredients in a mixing bowl and stir together.
3. Make a well in the center and add the rice milk and oil.
4. Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter.
5. Fold in the tomato and olives.
6. Pour the batter into a lightly oiled 9-by-5-by-3-inch loaf pan.
7. Bake for 45 to 50 minutes, or until a knife inserted into the center of the loaf tests clean.
8. Let cool until just warm, then cut into slices to serve.
9. Per slice (12 slices per loaf):
10. Calories: 130
11. Total fat: 4g
12. Protein: 4g
13. Fiber: 3g
14. Carbohydrate: 22g
15. Cholesterol: 0mg
16. Sodium: 218mg

whole wheat pastry flour, baking powder, salt, natural granulated sugar, ground cumin, dried basil, thyme, rice milk, olive oil, tomato, olives

Taken from www.epicurious.com/recipes/food/views/tomato-olive-bread-378996 (may not work)