Serves: 12

1 slice per serving

   1 1/2 teaspoons dried thyme, divided
   1 (16-ounce) package hot roll bread mix
   1/2 cup sun dried tomatoes
   1 cup chopped onions
   1 clove garlic, minced
   1 tablespoon olive oil
   1/2 cup chopped walnuts
   4 tablespoons agave, divided
   1 tablespoon cider vinegar
   1 tablespoon flour
   1 tablespoon water
   Salt and pepper, to taste

Savory Agave Braid is from the Cook'n with Agave collection.

Add 1 teaspoon thyme to hot roll mix; prepare dough according to package directions. Cover kneaded dough with bowl and let rest 5 minutes. Cover sun-dried tomatoes with warm water; let stand 10 to 15 minutes and drain. Dice into 1/2-inch pieces.* Sauté onion and garlic in oil until onion softens. Add diced tomatoes, walnuts, 2 tablespoons agave, vinegar, flour, remaining thyme, salt and pepper; mix well. Roll dough to 14 x 12-inch rectangle on floured board; transfer to greased baking sheet. Make 2 1/2-inch cuts at 1 1/2-inch intervals along both sides of dough. Spread filling down center of dough. Crisscross strips from each side, carefully enclosing filling. Bake at 350°F for 25 to 30 minutes or until browned. Combine remaining agave and water; mix well. Brush top of braid with agave mixture before cooling.

NOTE: *If sun-dried tomatoes are pliable, do not soak in warm water. For ease of cutting, use kitchen shears or serrated knife sprayed with nonstick cooking spray.

Click here to learn more about AGAVE NECTAR

Healthy products from remote regions of the world!