Ingredients
- 2 tablespoons powdered dehydrated tomatoes
- 1 tablespoon store-bought powdered cream
- 1/2 teaspoon powdered dehydrated roasted red chilli pepper
- Pinch of crumbled dehydrated stevia leaf or sugar
Instructions
- Sieve the tomato powder before it goes in the bag. It is notoriously thirsty and will have set into pellets in the jar, and a pellet dropped into boiling water stays a pellet.
- Add the powdered cream and work the two together thoroughly. The cream is what stops the tomato catching on the bottom of the mug, and it can only do that if it is evenly spread.
- Measure the roasted chilli carefully. Half a teaspoon sounds like nothing, but roasting concentrates the heat and the whole serving is only a cup of liquid.
- Put the stevia leaf or sugar in last and taste a pinch of the dry mix. Tomatoes vary wildly in how sweet they dry, and this is a correction for their acidity rather than a sweetener in its own right.
- Press the air out of a small zip bag for a few weeks, or vacuum-seal it for a year. Trapped air is the enemy here rather than elapsed time — tomato powder pulls the moisture straight out of it and sets solid.
- To make it up, whisk a cup of boiling water into the powder gradually rather than dropping the powder into a full mug. Done the wrong way round the cream skins over and you spend the meal chasing lumps.
Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 403 kcal | 114 kcal |
| Protein | 21.1 g | 6 g |
| Fat | 17.3 g | 4.9 g |
| saturated | 10.3 g | 2.9 g |
| Carbohydrate | 38.8 g | 11 g |
| sugars | 38 g | 10.8 g |
| Fibre | 6.6 g | 1.9 g |
| Sodium | 253 mg | 72 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
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