I wanted a savoury bread to take for lunch while out walking
Ingredients for two portions
1 medium carrot, chopped
1 medium apple, chopped
50 g of chopped mushrooms or 3 to 4 oz
100 g of chopped dried tomatoes or 6 oz
3 tablespoons or 45 ml rice flour
3 tablespoons or 45 ml fine corn meal
3 tablespoons or 45 ml tapioca flour
salt to taste
herbs to taste. I used fresh sage leaves.
1/2 teaspoon gluten-free raising agent
Place the carrot, apple, tomato, mushroom and herbs in a food processor and process briefly to mix well. We are not aiming for a paste.
Add the flour and eggs and mix, again not too long.
Finally add the raising agent and salt and mix, not too long.
Grease a bowl that will fit in your steamer or pressure cooker and place the mixture in the bowl.
Cover with a lid or clingfilm.
Now leave to stand for 30 minutes. This is important for the flour to absorb moisture.
I use a pressure cooker and steamed under high pressure for 30 minutes. Allow to cool before opening.
In an ordinary steamer it takes 90 minutes.
Serve with a salad.
...This got eaten beside the River Erme on Dartmor - at Erme Pound.