Gluten-Free Baking
Gluten Free Sun-Dried Tomato Focaccia Bread
with Chickpea flour
(1 vote)
(1 vote)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
314
calories
Calories
Healthy, because
Even smarter
Nutritional values
This delicious focaccia contains lycopene, an antioxidant, from the tomatoes.
If you don't like tomatoes, feel free to not include them.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 314 cal. | (15 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13 g | (43 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 215 μg | (358 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 279 μg | (93 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 709 mg | (18 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 cups Chickpea flour (gram flour)
- 2 cups water
- 2 Tbsps chopped Basil
- 5 sun-dried tomatoes (chopped)
- 1 medium lemon (juiced)
- 1 Tbsp Tahini
- 1 Tbsp dried, mixed Fresh herbs
- salt (to taste)
- peppers (to taste)
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Box grater, 1 Pot, 1 Tablespoon, 1 Wooden spoon, 1 Measuring cups, 1 Pot, 1 Mini food processor, 1 Non-stick pan, 1 Sieve
Preparation steps
1.
Heat the oven to 190°C / 375°F. Grease a 9" round tin.
2.
Put all the ingredients, except for the sun-dried tomatoes into a food processor. Blend until smooth.
3.
Put into a bowl and stir half the tomatoes into the mixture.
4.
Pour into the pan and arrange the remaining tomatoes on top. Bake for 25-30 minutes until the top is set and a skewer inserted in the centre comes out clean.
5.
Drizzle with a little oil. Sprinkle with coarse salt and cut into wedges to serve.
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