Tomato bread

500g (1 box) Loprofin baking mix (can be replaced with wheat starch)

1 tbsp psyllium husk

2 tbsp Milupa LP drink (can be replaced with any powder non dairy creamer)

1 tbsp low protein egg replacer

1 sachet (8g) yeast from the Loprofin box

1 tbsp sugar

1 tsp salt

5 tbsp tomato puree (or 3 tbsp tomato paste)

3 tbsp canola oil

1/2 tsp basil, dried

1/2 tsp oregano, dried

1/2 tsp thyme, dried

approx 3/4 cup water

In a large mixing bowl combine baking mix, psyllium, Milupa drink mix, egg replacer, yeast, sugar, salt, spices.

in a cup combine tomato puree with oil and add to the dry ingredients. While stirring add enough water to make a dough consistency of sour cream (or like for pancakes). Move the dough into a baking pan, filling it to 3/4. Let rise for 1 hour at room temperature.

Preheat the oven to 360F. Bake 30-35min, untill knife inserted in the middle comes out dry.

let cool in the baking pan then carefully remove from the baking pan. Store in a ziploc bag or freeze.

 

P.S. Don’t have bread loaf pan? Use a square cake mould or muffin tins instead.

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