Cheese and Root Veg Loafs
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 5 min.
Preparation
Calories:
344
calories
Calories
Nutritional values
1 loaf contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 344 cal. | (16 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 445 mg | (11 %) | ||
| Calcium | 298 mg | (30 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 2 Tbsps butter
- 3.333 cups Pumpkin (peeled, de-seeded and diced)
- 1 ½ cups Beaufort Alp Cheese (use gruyere if not available)
- ⅜ cup vegetable oil
- 2 small eggs
- 1 ⅔ cups plain flour (sifted)
- 1 tsp Baking powder
- ½ tsp baking soda
- salt
Preparation steps
1.
Melt the butter in a large saucepan set over a medium heat. Sweat the pumpkin for 5-6 minutes until just soft. Remove from the heat and set to one side.
2.
Pre-heat the oven to 170°C | 325F | gas 3. Grease and line 8 individual loaf tins with greaseproof paper.
3.
Prepare the batter by combining the sifted flour, baking powder, bicarbonate of soda and salt in a large mixing bowl.
4.
In another mixing bowl, whisk together the eggs, most of the Beaufort and all of the vegetable oil until smooth. Fold in the sweated pumpkin.
5.
Add this mixture to the flour mixture and fold together until just combined. Spoon into the prepared loaf tins, then sprinkle the remaining Beaufort on top.
6.
Bake for 25-30 minutes until a cake tester comes out clean from their centres.
7.
Remove from the oven and allow to cool in their tins before serving.
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