Green tomato bread, gluten free/vegan
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 213.0
- Total Fat: 8.9 g
- Cholesterol: 0.0 mg
- Sodium: 146.5 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 2.9 g
- Protein: 2.1 g
1 cup brown rice flour
0.33 cup teff flour
1 cup sweet rice flour
1 cup tapioca flour
1 tsp salt
1 t cinnamon
1/2 t cloves
1/2 t nutmeg
4 T flax seed meal (ground flax)
12 T warm water
0.5 cup canola oil blend, or other light oil
1 cup sugar (organic cane prefered)
1 cup xylitol
1 cup pecans, chopped
2 cups green tomatoes finely chopped
Spray the bottem of your loaf pans thorourghly with oil or Pam spray. Cool very well, the cut around edges and maybe use a spatula to losen. Cool more on a wire rack if possible, until room temperature, then store in a plastic bag. This is a very moist bread.
Mix flax with the warm water, let sit for a minute or so, then add oil and sugars.
Mix in with dry ingredients. When all blended, add pecans and chopped tomatoes.
Bake at 350 F for about 60 minutes, or until a toothpic comes out clean in the center.
Serving Size: Makes 2 loaves, about 12 pieces a loaf
Number of Servings: 24
Recipe submitted by SparkPeople user JEANNEWISLER.