Savoury Sun Dried Tomato Loaf
1/4 cup of natural isolated soy protein
1/4 tsp of cream of tartar
1/2 cup of semi-dried tomatoes
2 Tbsp of pesto
1 tsp of splenda
1/4 cup of ground almonds (almond meal)
# Beat egg whites, cream of tartar and splenda together until white and frothy and standing in peaks – (check by turning bowl upside down) if it doesn’t slide and stays there it is ready. Stand aside.
# Beat the yolks in a separate bowl and add the soy protein, or almond meal and semi-dried tomatoes to the yolk mix and blend well.
# Add the whites to the yolk mixture now in two parts. Add enough whites to make a thick creamy batter. Then fold in the remainder of the whites. Blend well but do not beat down the whites.
# Put in a well greased loaf pan.
# Bake at 180’C for 30-40 minutes, turning after 15 minutes. Leave bread in pan for 5 minutes to cool.
# Remove from pan and cool on cooling rack. Top side up.
# Slice into 12 pieces – Freeze slices in plastic wrap if needed.