Christian Health, Christian Fitness, Christian Wellbeing, Christian Retreats

Sundried Tomato, Olive and Rosemary Loaf

A nutritious tasty loaf that feels like a special treat but is so easy to make!

Prep: 10 min

Cook: 35-40 mins

Level: Beginner

Makes: 1 loaf, approx. 12 slices

Allergen info: gluten (flour, oats), dairy (yoghurt)

Ingredients

  • Ingredients:

    • 250g plain wholemeal flour

    • 100g oats

    • 2 tsp baking powder

    • 1 tsp bicarbonate of soda

    • ½ tsp salt

    • 300ml natural or Greek yoghurt (full fat)

    • 2 tbsp olive oil

    • 50g sundried tomatoes, patted dry and chopped

    • 50g black olives, patted dry and sliced

    • 1 tsp dried rosemary (or 1 tbsp fresh, finely chopped)

    • Optional: 30g mixed seeds (sunflower, pumpkin, flax)

Method

  1. Preheat oven to 200°C (fan 180°C). Line a loaf tin.

  2. Mix the dry base ingredients in a large bowl.

  3. In a separate bowl, mix the yoghurt and olive oil.

  4. Fold the wet into the dry, then gently stir in tomatoes, olives, rosemary, and seeds.

  5. Add a little extra flour if the mixture feels too sticky

  6. Spoon into tin, smooth top

  7. Bake for 35–40 mins until golden and a skewer comes out clean.

  8. Cool in the tin for 5–10 mins, then fully on a wire rack.

Store:
– 2–3 days airtight at room temp
– Or slice and freeze for up to 1 month

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