Grain-free Bruschetta

ingredients

• 2 cups (172g) strp’d tigernut flour (sifted)⁠

• ¼ cup (30g) Tapioca/Arrowroot Flour⁠

• ¾ tsp Baking Soda⁠

• ¼ tsp Salt ⁠

• 4 Large Eggs⁠

• ½ Water (room temperature)⁠

• ¼ cup Olive Oil ⁠

• 1 tsp Apple Cider Vinegar⁠
  

instructions

1. Preheat oven to 180 degrees C.⁠

2. Line an 8" x 4" baking pan with baking paper, set aside.⁠

3. In a large mixing bowl, whisk together the eggs, water, olive oil and apple cider vinegar.⁠ In a separate bowl, combine the tigernut flour, tapioca flour, baking soda and salt.⁠

4. Pour the dry mixture into the wet mixture and whisk until smooth.⁠

5. Pour the batter into the lined pan and place the loaf in the oven.⁠

6. Bake for 40 minutes⁠.

7. Remove loaf from oven, cool 10 minutes in pan, then cool on a wire cooling rack.⁠

8. Top with tomatoes, salt, pepper and olive oil.

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