sundried tomato loaf
 
 

makes 1 loaf, prep 15 mins, cook 1 hr

200g gluten-free white flour
1 tsp salt
3 tsp gluten-free baking powder
280ml buttermilk
3 eggs
1 tsp tomato purée
2 tbsp olive oil
50g sun-dried tomatoes in oil, coarsely chopped, plus extra for topping
25g Parmesan (or vegetarian parmazano)
Fresh Rosemary, chopped

Heat oven to 160°c fan.

Mix the flour, salt and baking powder in a large bowl.

In a separate bowl, whisk together the buttermilk, eggs, tomato purée and oil.

Fold the wet ingredients into the dry, then add the sun-dried tomatoes and half the Parmesan.

Grease a 900g loaf tin and pour in the mixture.

Sprinkle the remaining Parmesan on top and bake for 50-60 minutes until a skewer inserted into the middle comes out clean.

After approximately 30 minutes, lay either a few whole or chopped sun-dried tomatoes to the top of the loaf, along with the rosemary and a little rock salt.

Turn out onto a wire rack to cool.