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
Directions
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 the batter.
6. Bake 55 to 60 minutes or until wooden pick inserted in center comes out clean.
