2 1/2 cups whole wheat flour
1 tablespoon baking powder
1 pinch baking soda
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon oregano — crushed
1 teaspoon basil
1/2 cup mozzarella cheese — shredded
1/4 cup parmesan cheese — grated
1 1/2 cups fresh tomato — peeled and chopped
1/3 cup milk — (1/3 to 1/2)
2 eggs
1 tablespoon honey
1/4 cup oil
Mix dry ingredients in a bowl, drain tomatoes, pouring liquid ina measuring cup, add enough milk to make 2/3 c liquid. Blend liqiud with eggs, oil and honey, then stir into dry until moist, add tomatoes and pur batter into well greased 4×8 inch loaf pan – place in preheated 350 oven for 60-0 minutes [cover with a foil tent if it starts to brown earlier – but keep baking until bottom taps hollow. Cool ten minutes IN THE PAN and cool throughly on rack before slicing – keeps well in frig or freezer.
>From: Cherie Ambrosino <Cherie_Ambrosino@cch.com>