This sun-dried tomato bread (vegan & gluten-free) is quick and easy to make. To make this cake, I suggest several gluten-free flour options depending on your tastes and what you have in your pantry. I choose sun-dried tomatoes rather than tomatoes preserved in oil, as they are healthier and less fatty. To avoid dry cakes, cake recipes are often very rich in cheese and oil, which rarely makes them healthy. But it is possible to make a healthy, tasty, balanced and satiating vegan and gluten-free cake.
BROWN RICE FLOUR - CHICKPEA FLOUR - BUCKWHEAT FLOUR
Whole-grain rice flour, chickpea flour and buckwheat flour are naturally gluten-free, making them ideal for gluten-free cooking as a substitute for conventional wheat flour. Brown rice flour has the advantage of being relatively neutral in terms of taste, and goes perfectly well with flours with stronger flavors, such as chickpea flour and buckwheat flour.
Buckwheat and chickpea flours are also interesting because they are particularly rich in plant-based proteins.
FLAXSEEDS
When blended and brought into contact with a liquid substance, flaxseeds take on a gelatinous consistency that can replace eggs in vegan cooking. They are also very interesting from a nutritional point of view, as they are very rich in fiber, protein and good fats.
CIDER VINEGAR
Cider vinegar is used in vegan and gluten-free patisserie, as it helps dough rises and add softness to pastries.
Sun dried tomatoes bread (vegan + GF)
Ingredients
100 g brown rice flour
100 g buckwheat flour
100 g chickpea flour
or
150 g brown rice flour
150 g chick-pea flour or 150 g buckwheat flour
1 tsp or 1/2 sachet baking powder
50 g flaxseed (or 3 eggs)
400 ml plant-based milk of your choice (soy, oats, almonds...)
50 ml olive oil
1 tsp cider vinegar
1 pinch salt
a dozen sun-dried tomatoes (sun-dried tomatoes or sun-dried tomatoes preserved in oil - you can use the oil from the preserved sun-dried tomatoes for the cake)
Instructions
Preheat oven to 180°C.
Place the dry ingredients in a large bowl: flour, baking powder and salt.
Place the plant-based milk, cider vinegar, olive oil, flax seeds and sun-dried tomatoes in a blender. Blend, pour over the dry ingredients and mix.
Transfer the mixture to a cake tin. It may be very doughy, which is normal.
Bake for 40 minutes. Check for doneness with the tip of a knife after 40 minutes. Leave the cake to cool, ideally on a wire rack. If you don't have a rack, the oven rack works just fine!
Accompany the sun-dried tomato bread (vegan & gluten-free) with a nice salad, roasted vegetables, vegan cheese, sprouted seeds, soup...
Storage:
Store the cake in a clean tea towel in the fridge.
You can also freeze it - just cut up portions of cake and freeze them. Defrosting is easy! You can put the slices of cake in the oven at between 50 and 100°C, depending on the speed at which you wish to defrost the cake, you can put the slices in a toaster or leave the cake to defrost quietly at room temperature.