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Harnessing Great Health

Tomato Bread

I love #tomatoes and they have an endless supply of goodness in them. High in antioxidants they are uncontrollably fighting the free radicals and allowing the body to rejuvenate and freshen the skin. They contain a considerable amount of calcium and Vit K which makes them good for bones, they are high in vitamin C and eating tomatoes without the seeds  has been proven in some studies, to reduce the risk of kidney stones, making any tomato sauce a concentrated form of mineral goodness. Bread can feel a bit bland but when nuts or a fruit or a vegetable are added to it, it gives it a sense of the exotic and luxurious. This Tomato Bread is not difficult to make and can turn your rather ordinary meal into something extraordinary. There recipe can now be found at epjhealth.com #epjhealth #recipeoftheday #youthingfoods #thisisfall #cookcl #feedfeed #glutenfree

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.

 

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