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The Joyful Vegan’s Mediterranean Olive Bread

I’ve always been a little nervous to bake bread so when I found this recipe I thought it was a good place to start before getting out the yeast. Obviously if I had one of those

KitchenAid mixers (can someone say “Christmas wishlist?”) I would be way less intimidated by making my own bread, but I need to just put my big girl panties on and give the old fashioned bread a chance! I made some sourdough with a friend, who had her own starter, and that was so much fun, so I know I can do it! Let’s say I will try make my own by Christmas!  I think I’ll start with the dry instant yeast and then make my way to making it with the starter. I’m all about small steps!

The Joyful Vegan did it again with another amazing recipe. Yesterday I did a giveaway of her cookbook “The Joy of Vegan Baking” and Aubree is the lucky winner! You can make all the delicious vegan treats, savory or sweet any time you want! I highly recommend this recipe book, Colleen knows what she is doing!

The Joy of Vegan Baking's Mediterranean Olive Bread

Course Side Dish

Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour

Servings 1 small loaf

Author Colleen Patrick-Goudreau


  1. 3 TBSP ground flaxseed

  2. ½ cup water

  3. 1 ½ cups unbleached all-purpose flour

  4. 3/4 cup whole wheat flour

  5. 2 ½ tsp baking powder

  6. 1 tsp each chopped fresh rosemary and basil or ¾ teaspoon each dried

  7. ½ tsp salt

  8. 1 cup nondairy milk

  9. ¼ cup olive oil

  10. ⅓ cup finely chopped walnuts

  11. ⅓ cup chopped pitted black olives

  12. ⅓ cup chopped sundried tomatoes


Preheat the oven to 350°F (180 ℃) and lightly grease an 8-inch or 9-inch loaf pan.

In a small bowl, whisk the flaxseed and water together until thick and creamy. Set aside to gel up.

In a large bowl, thoroughly combine the flour, baking powder, rosemary, and salt.

To the flaxseed mixture, add the milk and olive oil.

Add the wet mixture to the dry and fold until about three-quarters of the dry ingredients are moistened. Add the walnuts, olives and tomatoes and fold just until the pieces are evenly distributed and the dry ingredients are moistened; the batter will be stiff and a little sticky.

Scrape the batter into the loaf pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, about 35-45 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.

Enjoy your time in the kitchen!

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Hi, I'm Kendra

I am a qualified Montessori teacher and yoga teacher up to my ears in diapers, toy cars and the best kisses a mama can handle. I am passionate about connecting with moms and supporting each other on this journey of motherhood. I share family-friendly recipes, my pregnancy, postpartum and parenting journey, Montessori inspiration, and products we loveI am a South African living in the US with my hubby and two boys.

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