I have tons of grape tomatoes on my vines so I thought I would take my zucchini bread recipe, tweak it to savory and try something I could stick in the freezer for lunches.
about 4 cups grape tomatoes(or roughly 4 cups chopped Romas)
1 TB olive oil
fresh ground black pepper to taste
1 cup sorghum flour
1 cup rice flour
1/3 cup potato starch
1/3 cup corn starch
1/4 cup tapioca starch
1 tsp xanthan gum
3 cups all purpose flour
2 tsp baking soda
1 TB dried oregano
1 tsp dried basil
1 tsp dried parsley
1/2 tsp salt
1/4 tsp onion powder
1/2 cup water, divided use
2 TB flax meal
1/2 cup olive oil
1 tsp sugar
1/2 cup shredded mozzarella
1/4 cup fresh grated parmesan cheese
1/2 cup chopped pepperoni(optional of course)
Preheat oven to 400 and line a rimmed baking sheet with foil... place on tomatoes and drizzle with olive oil, sprinkle with pepper and roll around well.
(This is less than the 4 cups called for, I started with less then decided to add more)
Roast for 15-20 minutes until the skins are wrinkly and starting to brown.
Remove from oven and allow to cool. When they are cool, place them in a blender and pulse for a few seconds to break them up , but leave some chunks.
Lower the oven temp to 350 and grease muffin tins(I made 16 standard size muffins)
In a bowl combine flour/starches with baking soda and seasonings. Set aside.
In a small bowl combine 1/4 cup water with 2 TB flax meal, stir well and allow to gel up.
Beat on medium speed for 1 minute.
Add dry mixture 1/2 cup at a time. When it is all mixed in, beat on medium for 1 minute.
Gently fold in cheeses and pepperoni.
Fill muffin tins 2/3 full. Gently tap the tins on the counter for even tops.
Bake 20-30 minutes until a toothpick comes out clean.
Allow to cool in pans for 10 minutes. Remove from pans and cool completely.
I lined them up on a baking sheet and froze them for 30 minutes, then transferred to a freezer bag for quick lunch pull outs!