Here's what you’ll need...
| 1/2 cup sun-dried tomatoes 2 1/4 cup all-purpose flour 1/2 cup light Parmesan cheese 1 tbsp granulated sugar 1/2 cup ground flax seed 1 tbsp baking powder 2 tsp oregano leaves 1/2 tsp salt 1/4 tsp black pepper 1 1/4 cups skim milk 2 tbsp canola oil1 egg 1 small tomato, diced 1/4 cup green pepper, diced 1/3 cup shredded mozzarella cheese |
1. Cover sun-dried tomatoes with boiling water. Let stand 10 minutes or until softened. Drain and dice. 2. Preheat oven to 350° F. 3. In a bowl, combine sun-dried tomatoes, flour, parmesan cheese, sugar, ground flax, baking powder, oregano, salt and pepper. 4. In a separate bowl, whisk together milk, oil and egg. Pour liquid into dry ingredients. Stir just until dry ingredients are moistened. Pour into well greased 8 1/2” x 4 1/2” loaf pan. 5. Sprinkle tomatoes, green pepper and mozzarella cheese on top of batter. 6. Bake 55 to 60 minutes or until wooden pick inserted in center comes out clean. |
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