Guilt-Free Snack
Flaxseed Bread with Parmesan
(1 vote)
(1 vote)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 13 h.
Ready in
Calories:
426
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 426 cal. | (20 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 12.5 mg | (104 %) | ||
| Vitamin K | 3 μg | (5 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 343 mg | (9 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Tbsp Caraway
- 3 Tbsps Parmesan
- 4 ozs Rice flour
- 4 ozs Buckwheat flour
- ½ tsp salt
- 1 pinch sugar
- 1 tsp Bread spice
- 2 ozs flaxseed
- 2 ozs Sunflower seed
- 3 Tbsps sunflower oil
Preparation steps
1.
Cover the caraway seeds with boiling water and leave to soak overnight. The next day, rinse and allow to drain.
Grate the Parmesan finely.
2.
Preheat the oven to 200°C /400ºF and line a baking sheet with parchment paper.
3.
Combine the rice flour with buckwheat flour, the salt, sugar and spice blend. Mix in the caraway seeds, flaxseeds and sunflower seeds and bring together with the sunflower oil, the Parmesan and as much water as is needed to form a pasty dough.
Spread the dough to about 1/2 inch on the baking sheet and bake on the middle shelf for 30-40 minutes. Remove the bread, peel away the paper and allow to cool.
Serve cut into diamond shapes.
