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+ servings

Rosemary Olive Oil Teacakes

Brittany Nickerson
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10
Calories 423 kcal

Ingredients
  

  • 1 1/2 cups unbleached white wheat or spelt flour
  • 3/4 cup whole wheat or whole spelt flour
  • 3/4 cup raw cane sugar
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 3 eggs
  • 1 cup extra virgin olive oil
  • 3/4 cup whole milk
  • 1/4 cup fresh rosemary, freshly chopped

Instructions
 

  • Combine dry ingredients, and stir/fluff well with a folk until combined, pressing out any lumps in the sugar, flour or baking powder.
  • In a separate mixing bowl whisk together eggs, then add olive oil, milk and rosemary. Add wet ingredients to the dry ingredients, gently folding until combined.
  • Pour into an olive oil greased, 4 ½ x 13 inch loaf pan or 10 inch Springform pan, smoothing the top so it is relatively even. Bake at 350 for 55-60 minutes, or until the top is golden and a tooth pick or skewer inserted into the middle comes out clean. You can eat it hot right from the pan or let it cool, before removing from the pan and wrapping or putting on a serving plate. For best storage, wrap in plastic and keep in the refrigerator – will last 3 – 4 days.
  • Note that the quality and type of olive oil you use influences the flavor; any good quality olive oil that has a flavor you like will be excellent. Don’t use refined or “light” olive oil, as it lacks flavor and depth. My favorite is Crete Olive Oil, which you can get right here at Mediterranean Living

Nutrition

Calories: 423kcalCarbohydrates: 42gProtein: 7gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 51mgSodium: 325mgPotassium: 48mgFiber: 5gSugar: 16gVitamin A: 121IUVitamin C: 1mgCalcium: 66mgIron: 2mg
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