
A special thanks goes out to Renee White for sharing this recipe.
Ingredients:
1 large red bell pepper, seeded and sliced
1 1/8 cups fine cornmeal
Scant 7/8 cup gluten free white bread flour
1 tbsp gluten free baking powder
pinch of sea salt
2 tsp fructose
1 1/4 cups dairy free milk (soy or almond unsweetened)
2 eggs, lightly beaten
3 tbsp olive oil, plus extra for oiling
Directions:
- Preheat oven to 400.
- Lightly oil 1 lb. loaf pan.
- Arrange the red bell pepper slices on a baking sheet and roast in the preheated oven for 35 minutes until tender and the skin starts to blister.
- Set aside to cool slightly, then peel away the skin.
- Mix the cornmeal, flour, baking powder, salt, and sugar together in a large mixing bowl.
- Beat with a wooden spoon to make a thick, smooth, batter like consistency.
- Finely chop the red bell pepper and fold into the cornmeal mixture, then spoon into the prepared pan.
- Bake in the preheated oven for 30 minutes until lightly golden.
- Leave in the pan for 10 minutes, then run a knife around the edge of the pan and turn the loaf out onto a wire rack to cool.
- To keep fresh, wrap the loaf in foil or seal in a plastic bag.
Nutritional Information:
Calories: 104 Protein: 5.9 g, Carbs:12.2 g, Sugars:6 g, Fat:4g, Saturates:3 g


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