My kitchen is alive these days in every corner. Starting with kimchi in one corner, I now have water kefir bubbling away along with ketchup, mustard and carrots. Fermenting my food is new to me but I have learned that it’s the best way to store food and create a live probiotic. I love the fact that this ketchup is made without fructose and has a lovely sauerkraut flavor. If you look back at my kimchi recipe, you will now use the live fermented juice to activate the ketchup. I started with pure tomato paste..preferably jarred organic if you can find it. Here is the recipe for fermented ketchup.
I’ve tried quite a few gluten free bread recipes online and often find the gluten free breads to be either too heavy, dry or crumbly. This recipe was a nice surprise. I did modify it a bit making it easier and healthier. I hope you you enjoy it! I like to add coco and instant coffee for added flavor.
It should resemble cake batter once fully mixed.
Pour into greased 8″ pans and leave to rise.
You can sprinkle on seeds before baking. The texture is surprisingly good..especially toasted. Enjoy!
I love this recipe especially when you add green chilies to spice it up. It’s a great meal for a cold winter day. I try to buy ground organic turkey. Ground chicken works great, too. I also use good quality san marzano canned tomatoes if you can find them. They are always sweeter and more flavourful . I also like to soak up and cook my black beans the day before so I’m ready to go. My 6 year old likea this recipe as long as I take out the raisins and omit the chilies. Enjoy!