Mixed Olive Loaf

Rating: Easy to intermediate!

This is a fairly straightforward recipe that I have adapted from an old non-vegan olive loaf. This is a loaf-form olive bread, and not a traditional flatbread style or baguette style olive bread. This loaf is best served fresh, and may be used toasted with spreads for a bit of extra flavour. I really enjoy this recipe.



Mixed Olive Loaf
1.
3 cups flour
3 teaspoons baking powder
1 3/4 cups pitted and chopped mixed olives.
1/3 cup tapénade
6 tablespoons of unsweetened apple sauce
1/2 cup olive oil
1 cup soy creamer/or milk
1 tablespoon brown rice syrup
1/2 tablespoon sea salt

2.
Tapénade
1/2 lb pitted mix olives
2 tablespoons nutritional yeast flakes
1 garlic clove minced
2 tablespoons capers
2 tablespoons basil
1 tablespon lemon juice
2 tablespoons olive oil

1. Preheat the oven to 375 degrees Fahrenheit and lightly oil the inside of a loaf pan, or line the pan with baking parchment.
2. Prepare the tapénade. Rinse the olives (part2) if they are fresh. Place all ingredients from part 2 into a food processor until mixture becomes a thick paste. Set aside.
3. Add the flour and baking powder to a large bowl and mix.
4. Stir in mixed olives(part1 - you should have used the 1/2 lb for the tapénade by now) and tapénade with the flour mixture.
5. In a separate bowl whisk together the apple sauce, oil, soy creamer/milk, brown rice syrup, and sea salt. Add this mixture to the dry ingredients and stir until well combined. This will produce a nice batter similar to a good banana bread loaf. You may want to turn over the batter a few times to ensure that all of the flour is mixed in.
6. Bake for 75 minutes or until a toothpick comes out clean.