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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>

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