250 mL whole wheat flour 1 cup
175 mL oat flour ¾ cup
50 mL ground flaxseed ¼ cup
5 mL crushed oregano 1 tsp.
5 mL baking powder 1 tsp.
2 mL baking soda ½ tsp.
2 mL granulated garlic ½ tsp.
50 mL light crumbled feta cheese ¼ cup
25 mL chopped Kalamata olives (about 6) 2 tbsp.
250 mL fat free plain Greek yogurt 1 cup
15 mL olive oil 1 tbsp.
15 mL liquid honey 1 tbsp.
olive oil, coarse sea salt for garnish (optional)
Position rack in centre of oven and preheat to 220 degrees (450 degrees F).
In a large bowl, combine flour, oat flour, flaxseed, oregano, baking powder, baking soda and garlic. Stir well.
Add feta and olives
In a separate bowl whisk together yogurt, olive oil and honey.
Add to dry ingredients, stirring to moisten.
With lightly oiled hands, form dough into a ball.
Place on a lightly oiled and floured baking sheet.
Pat into a circle 20 cm (8 inches) in diameter and 1 cm (1/2 inch) thick.
Prick all over with a fork.
Bake 12 to 15 minutes until browned on the bottom and lightly browned on top.
Remove from oven, let cool 10 minutes.
Cut into 8 wedges. Serve warm with a light drizzle of olive oil and a few grains of coarse sea salt.
Yield: 8 servings
Serving Size: 1 wedge
Note: Substitute chopped sun dried tomatoes for the olives.
Bread can be stored in an airtight container for up to 2 days or frozen for up to 2 months.
Recipe courtesy of POGA and SaskFlax