Wow… Can’t really believe that we’re in 2014 already… Time sure flies (and yes it’s true what they say that it goes faster the older you get!) December has been a rather unhealthy month as usual and it’s time to get back on track and eat healthy again. Tom and I thought about what to do for a while but because we really liked the Whole30 program we did in August we decided to do another one. As a clean up of our eating habits and to get rid of all the bad stuff that I am sure we have in our bodies somewhere still.
So expect to see some really healthy stuff pass by here in the coming month. And to start of with I thought I share with you a recipe that I made for an ecookbook which I did recently for the EVA (Energieke Vrouwen Academie or the Energetic women’s academy) Marjolein makes a lot of really great recipes and had asked me to photograph all her recipes for her new book called ‘Slimme Snacks‘ This recipe for the tomato bread is one of my favorites so I wanted to share it with you plus I had promised I would do that ages ago when I posted a pic on Instagram.
So there you have it; the recipe for this delicious glutenfree tomato bread. It’s delicious and also Whole30 and Paleo approved!
Gluten free tomato bread
- • 200 gr almond flour
- • 1 tbsp of pumpkin seeds
- • 1 tbsp of mixed French herbs
- • salt and pepper
- • ½ tsp bicarb(natrium bicarbonaat)
- • 2 cloves of garlic
- • 1 red onion
- • 2 cups of sundried tomatoes
- • a little bit of lemon juice
- • 4 eggs
- • 1 tbsp of coconut oil
- Preheat the oven to 180 C.
- In a large bowl mix the almond flour, the pumpkin seeds, herbs, pepper, salt and bicarb. Mix it well.
- Chop the garlic. Chop the onion and the sundried tomatoes in small pieces.
- Add this to the other ingredients in the bowl. Add the lemon juice and stir everything together
- In a separate bowl wisk the eggs well till they become foamy and add this to the large bowl. Again stir well. Melt the spoon of coconut oil in a small saucepan and pour into the rest of the mix
- Line your baking tin with baking paper and put your mix into the tin. It's needs to be a fairly firm mixture. With the back of a spoon press the contents into the form.
- Cover with aluminium foil and bake in the oven for 20 minutes.
- Remove the foil and bake for another 20 minutes. The bread will rise a little bit and become brown
Recipe by Marjolein Dubbers
Disclaimer: I took the photos for the book but no one asked me to write about it