Ingredients
- 2 cups Linwoods Milled Organic Flaxseed
- 3 tsp dried oregano
- 2 tsp gluten free baking powder
- 4 eggs
- ½ cup regular or almond milk
- 2 tbsp black strap molasses, warmed until runny
- 4 tbsp extra virgin olive oil
- Handful of black olives, stones removed
- 10-12 small sun-dried or sun-blushed tomatoes
Instructions
- Preheat conventional ovens to 180 degrees, gas mark 4, fan assisted 160.
- Lightly oil a small baking tray, a few inches smaller in height than an A4 page.
- Combine the Linwoods Milled Organic Flaxseed, baking powder and 2 teaspoons of the oregano together in a large bowl.
- In a separate bowl, mix the eggs, milk, molasses and oil until thoroughly united.
- Chop up the olives and sun-dried tomatoes, adding them to the wet ingredients.
- Now add wet to dry, and immediately pour into your pre-greased baking tray.
- Spread evenly, and sprinkle one teaspoon of dried oregano.
- Bake for about 25 minutes.
- Remove from oven and its tin. Allow to cool for 25 minutes on a wire rack.
- Best eaten within 2 days or stuffed in the freezer for another day.