Tomato Bread

This tomato bread recipe incorporates blended tomatoes along with the wet ingredients. This can be done with any bread recipe and adds nutrition, color, and deliciousness.

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Prep Time 5

Cook Time 15

Total Time 20

Course Appetizer, Bread, Breakfast, Lunch, Main Course, Side Dish, Snack, Starter

Cuisine American, French, Global, Italian, Middle Eastern, Vegan, Vegetarian

Servings 12

Equipment

1 oven
1 Baking pan 12" x 9" x 1.5"

Ingredients

2.5 cups Red Lentil flour or another legume flour like chickpea or bean
2 cups tomatoes (liquefied in blender) preferably peeled fresh roma tomatoes that you have blended, but other varieties or canned will work. Just make sure they are liquefied.
1 cup water
1.5 tsp salt
2 tsp baking powder

Instructions

Preheat oven to 350 deg.
Thoroughly mix all dry ingredients in large mixing bowl. Add liquefied tomatoes and water and mix well. Let the batter sit for ten minutes.
Line baking pan with greased parchment paper. If you don't have parchment paper, heavily grease the pan. Pour batter into pan.
Put into oven and bake for 15 to 20 minutes, rotating halfway through. Bake until internal temp reaches 180 deg, or until an inserted knife comes out clean.
Let rest for ten minutes on a wire rack.

Keyword bread, gluten free, homemade bread, lentil bread, Lentils, tomato, tomato bread, under 30, vegan, vegetable bread, vegetarian, veggie bread