Updated: Oct 28
I decided to give this a try. I dreamed it up after making the chickpea flatbread. So, here goes. Sometimes, the best things come from experiments or mistakes. Of course, disasters are another thing. I will try my gluten free disaster rice balls again, but first, I want to see how my sister does it.
I mixed the chickpea flour with the sweet potato flour. I added a banana, a little salt and a small amount of sugar. I used the same method as I did with the chickpea flour preparation.
Once the ingredients were well combined, I cover the flour and placed it into the refrigerator the same way I did with the chickpea flatbreads.
Next I washed and chopped up the vegetables. This time I added red peppers along with the red onions and garlic cloves. I fired them in some olive oil and added salt. I added the garlic separate this time, as the peppers take a while to cook. When the peppers were almost soft, I added in the garlic and continued to stir. I fried until everything was nice and browned, stirring often. Set the vegetables aside in a bowl to cool.
Once the vegetables are cooled down, add them to the flour blend and mix well. Prepare your loaf pan by lining it with parchment paper and greasing it lightly with olive oil on the parchment paper on the bottom and sides.
Pour flour mixture into the loaf pan and place into a preheated 450 degree oven. It will bake for approximately 40 minutes. Check it with a toothpick. If the toothpick comes out of the middle dry, it's done.
Let the bread cool completely before removing from the loaf pan. The bread will be a dark brown and the center will be soft and chewy.
After slicing the bread, I spread with my gluten free homemade cream cheese. It was delicious. Crispy on the outside, soft and chewy on the inside and full of flavor.
The bread lasts about a week in the refrigerator. It's a lovely leftover! Something you can grab on the run or sit and savor for several days.
Chickpea Flour (Garbanzo flour)
Sweet Potato flour