| Zutat |
Menge |
Kalorien |
| Buttermilch kultiviert fettreduziert |
284g |
159kcal |
| Ei roh ganz |
150g |
215kcal |
| Olivenöl |
28g |
248kcal |
| Tomatenpüree, ohne Salzzusatz |
4.98g |
2kcal |
| Backpulver |
14.4g |
8kcal |
| Weizenmehl, weiß, Allzweckmehl, angereichert, gebleicht |
200g |
728kcal |
| Käse, Parmesankäse, gerieben |
25g |
105kcal |
| Tomaten, sonnengetrocknet, in Öl verpackt |
50g |
107kcal |
| Meersalz |
6g |
0kcal |
Recipe Instructions:
Ingredients
200g gluten-free white flour
1 tsp salt
3 tsp gluten-free baking powder
284ml buttermilk (or same amount of whole milk with a squeeze of lemon juice)
3 eggs
1 tsp tomato purée
2 tbsp olive oil
50g sundried tomatoes in oil (about 6-8), coarsely chopped
25g parmesan (or vegetarian parmazano), grated
Method
STEP 1
Heat oven to 180C/fan 160C/gas 4. Mix the flour, salt and baking powder in a large bowl. In a separate bowl, whisk together the buttermilk, eggs, tomato purée and oil. Fold the wet ingredients into the dry, then add the sundried tomatoes and half the Parmesan.
STEP 2
Grease a 900g loaf tin and pour in the mixture. Sprinkle the remaining Parmesan on top and bake for 50-60 mins until a skewer inserted into the middle comes out clean. Turn out onto a wire rack to cool.
