Delicious and easy to make, this bread will brighten up many meals. It can be served as an appetizer with olive oil and balsamic vinegar, it goes well with soup and salad and even works with bacon and poached eggs.
Suitable for maintenance and level 1
Sun dried tomatoes are high in several nutrients such as vitamin C and K, and minerals potassium, copper and manganese. They are also high in fibre, which is beneficial to the digestive tract, helps digestion and aids in elimination.
Recipe for Medium Loaf:
2 cups chickpea flour (gram, garbanzo or besan flour)
2 cups plain gluten/wheat-free flour
1 cup fine grain polenta (maize)
3/4 pint warm water
3 tsp unrefined sugar or honey
1 packet easy-yeast
4 pieces (whole tomatoes) of sun-dried tomato, finely chopped
2 tsp dried rosemary
2 tsp unrefined sea salt
2 tsp xantham gum
Preheat oven to 180ºC.
Dissolve the sugar and yeast in the water and stir well with a balloon whisk.
Line a medium loaf tray with well-greased parchment.
Place all dry ingredients together in a large bowl and thoroughly mix together with hands, ensuring all flours are well blended.
Pour sugar, yeast and water into dry ingredients and mix well with a heavy spoon. Mixture should resemble a thick batter (not a dough).
Pour batter into loaf tin and bake for 40 mins or until firm to touch.
Remove from tin and cool on a wire rack.