Gluten-Free Baking

Gluten Free Sun-Dried Tomato Focaccia Bread

Name: Gluten Free Sun-Dried Tomato Focaccia Bread
Total time: 45 min
Yield: 6
Ingredients: 2 cups Chickpea flour (gram flour); 2 cups water; 2 Tbsps chopped Basil; 5 sun-dried tomatoes (chopped); 1 medium lemon (juiced); 1 Tbsp Tahini; 1 Tbsp dried, mixed Fresh herbs; salt (to taste); peppers (to taste); olive oil; coarse salt

with Chickpea flour

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Difficulty:

easy

Difficulty

Preparation:

45 min.

Preparation

Healthy, because

Even smarter

This delicious focaccia contains lycopene, an antioxidant, from the tomatoes.

If you don't like tomatoes, feel free to not include them.

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

servings

Ingredients: 2 cups Chickpea flour (gram flour); 2 cups water; 2 Tbsps chopped Basil; 5 sun-dried tomatoes (chopped); 1 medium lemon (juiced); 1 Tbsp Tahini; 1 Tbsp dried, mixed Fresh herbs; salt (to taste); peppers (to taste)

To garnish: olive oil; coarse salt

How healthy are the main ingredients?

Basil lemon salt olive oil

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Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Box grater, 1 Pot, 1 Tablespoon, 1 Wooden spoon, 1 Measuring cups, 1 Pot, 1 Mini food processor, 1 Non-stick pan, 1 Sieve

Preparation steps

Heat the oven to 190°C / 375°F. Grease a 9" round tin.

Put all the ingredients, except for the sun-dried tomatoes into a food processor. Blend until smooth.

Put into a bowl and stir half the tomatoes into the mixture.

Pour into the pan and arrange the remaining tomatoes on top. Bake for 25-30 minutes until the top is set and a skewer inserted in the centre comes out clean.

Drizzle with a little oil. Sprinkle with coarse salt and cut into wedges to serve.