So by now you’ve probably heard me shouting from the rooftops about our awesome paleo, gluten and grain free bread mix right? So while its delicious in its original form, every now and then I like to share ideas of how to pimp it up, for your tastebuds to appreciate and so you can look like a baker extraordinaire next time you have friends over. Make the bread according to the packet instructions (you can swap the coconut oil for Extra Virgin Olive Oil if you like) & mix in 2 teaspoons each of dried basil, dried oregano, dried thyme. Add in about 1/3 cup chopped sun dried tomatoes (i used the dry ones, not soaked in oil, but if you only have the ones in oil, drain them off on paper towel so you don’t make the bread too wet). Now you can add in some chopped black olive pieces, or do what I did and swirl through some black olive tapenade. The trick is to pour half the batter into the tin, then do a sludge and swirl with the tapenade, then pour in the rest of the batter and do another splodge and swirl on top, getting that salty goodness baked right through the loaf.