1/2 cup sun-dried tomatoes
2 1/4 cups all purpose flour
1/2 cup light parmesan cheese
1 tbsp. granulated sugar
1/2 cup ground flaxseed
1 tbsp. baking powder
2 tsp. oregano leaves
1/2 tsp. salt
1/4 tsp. black pepper
1 1/4 cups skim milk
2 tbsp. canola oil
1 egg
1 small tomato, diced
1/4 cup diced green pepper
1/3 cup shredded mozzarella cheese
Cover sun-dried tomatoes with boiling water. Let stand for 10 minutes or until softened. Drain and dice. Preheat oven to 350 degrees. In a bowl, combine sun-dried tomatoes, flour, parmesan cheese, sugar, ground flaxseed, baking powder, oregano, salt and pepper. In a separate bowl, whisk together milk, oil and egg. Pour liquid into dry ingredients. Stir just until dry ingredients are moistened. Pour into a well greased 8.5 x 4.5 inch loaf pan. Sprinkle tomatoes, green pepepr and mozzarella cheese on top of batter. Bake 55 to 60 minutes or until wooden pick inserted in center comes out clean. Yields 1 loaf.