Rosemary Olive Bread
I love tossing olives in just about everything like omelets, salads, pizza, pasta dishes, and even this simple quick bread. One ounce of large black olives (about 7) provides 32 calories, 3 grams of primarily healthy unsaturated fat, and 244 milligrams of sodium. As olives do have a good amount of sodium, a little goes a long way. After using a small handful of olives to flavor your dish, empty the remainder of the can into a re-sealable container and store in the refrigerator for up to 1 month.
- Cooking spray
- 2 1/4 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 4 ounces pitted canned black olives, coarsely chopped
- 1 tablespoon chopped fresh rosemary leaves
- 3/4 cup nonfat plain Greek yogurt
- 1/2 cup low-fat milk
- 2 large eggs
- 2 tablespoons canola oil
- Preheat the oven to 400 degrees Fahrenheit. Coat an 8-inch loaf pan with cooking spray and set aside.
- In a large bowl, sift together flour, baking powder, baking soda, and salt. Stir in the chopped olives and rosemary until thoroughly incorporated.
- In a medium bowl, combine yogurt, milk, eggs, and canola oil. Stir until the mixture is thick, with a buttermilk-like consistency.
- Make a well in center of dry ingredients and pour in wet ingredients. Stir with as few strokes as possible until all the ingredients are just mixed.
- Pour batter into prepared loaf pan, and smooth the top with back of a spoon.
- Bake on center rack in oven until a toothpick inserted in the center of the bread comes out clean.
- Recipe and photo from The Greek Yogurt Kitchen: More Than 130 Delicious, Healthy Recipes for Every Meal of the Day by Toby Amidor, founder of Toby Amidor Nutrition.
Per serving: 163 kcal cal., 6 g fat (1 g sat. fat), 22 g carb., 0 g fiber, 2 g sugar, 6 g pro.. Percent Daily Values are based on a 2,000 calorie diet