FAS has upgraded our forum security. Some members may need to log in again. If you are unable to remember your login information, please email food.allergy.supt@flash.net and we will help you get back in. Thanks for your patience!


Post reply

Warning: this topic has not been posted in for at least 365 days.
Unless you're sure you want to reply, please consider starting a new topic.
Name:
Email:
Subject:
Message icon:

Verification:
Type the letters shown in the picture
Listen to the letters / Request another image

Type the letters shown in the picture:
Three blonde, blue-eyed siblings are named Suzy, Jack and Bill.  What color hair does the sister have?:
Spell the answer to 6 + 7 =:

shortcuts: hit alt+s to submit/post or alt+p to preview

By posting you acknowledge you are subject to our TOS, rules, and guidelines .


Topic Summary

Posted by: hezzier
« on: June 22, 2018, 12:57:38 PM »

It's seriously delicious!
Posted by: becca
« on: June 22, 2018, 12:05:56 AM »

Agreed,?though, I’ve never had this type of quickbread.  I think the kids would love it!
Posted by: GoingNuts
« on: June 15, 2018, 04:32:32 PM »

You can skip it.  I’ve had awesome rosemary olive oil bread with no nuts, seeds, etc. 
Posted by: hezzier
« on: June 15, 2018, 04:30:06 PM »

I probably haven't made this recipe in about a decade since it has nuts.  I used to make it all the time...served it with salads or soups. 

I guess the question is do I bother substituting something for the nuts like sunflower seeds or just skip it?


Rosemary Olive Oil Bread
2 1/2 c flour
3/4 c sugar
1/2 c walnuts
2 tsp baking powder
2 tsp dried rosemary (I tried to find the already crushed kind, but if couldn't then chopped it up some)
1/4 tsp salt
Grated zest of one lemon
2 eggs, lightly beaten
3/4 c sweet white wine or apple juice
1/2 c extra virgin olive oil

Heat oven to 350.  Lightly coat loaf pan with vegetable spray.  Mix together flour, sugar, walnuts, baking powder, rosemary, salt and lemon zest.  Blend eggs, wine and olive oil.  Stir into dry ingredients.  Pour into pan and smooth the surface.  Bake 55 minutes or until a skewer comes out clean.