Tomato Bread
200 ml almond milk
1 tsp apple cider vinegar
100g buckwheat flour
100g spelt flour
2 tsp baking powder
1 tbsp fresh thyme leaves
3 tbsp nutritional yeast
1 large tomato, blended to make 100ml tomato juice
2 eggs, beaten
Handful of whole cherry tomatoes
- Preheat oven to 180°C.
- Mix the almond milk and vinegar and set aside while preparing the other ingredients.
- In a large bowl, combine the flours, baking powder, thyme, and nutritional yeast. Add the blended tomato juice, eggs, and soured almond milk. Mix until well combined.
- Pour into a loaf pan, adding a few cherry tomatoes in the mixture, and some on top of the loaf.
- Bake for 40-45 minutes. Let cool for 20 minutes, before turning the loaf out to cool completely.
