Green Leaf Loaf
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
3200
calories
Calories
Nutritional values
1 loaf contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,200 cal. | (152 %) | ||
| Protein | 119 g | (121 %) | ||
| Fat | 151 g | (130 %) | ||
| Carbohydrates | 337 g | (225 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 18 g | (60 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 17.1 mg | (143 %) | ||
| Vitamin K | 119.3 μg | (199 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 2.7 mg | (245 %) | ||
| Niacin | 30.2 mg | (252 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 285 μg | (95 %) | ||
| Pantothenic acid | 5.2 mg | (87 %) | ||
| Biotin | 50.1 μg | (111 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 2,157 mg | (54 %) | ||
| Calcium | 1,502 mg | (150 %) | ||
| Magnesium | 317 mg | (106 %) | ||
| Iron | 10.9 mg | (73 %) | ||
| Iodine | 228 μg | (114 %) | ||
| Zinc | 11.7 mg | (146 %) | ||
| Saturated fatty acids | 54.2 g | |||
| Uric acid | 187 mg | |||
| Cholesterol | 607 mg | |||
| Complete sugar | 49 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 3 cups all-purpose flour
- 1 Tbsp Baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 Tbsp sugar
- 1 Tbsp chopped Basil
- 1 cup chopped Feta
- 2 eggs (beaten)
- ½ cup olive oil
- 2 cups Buttermilk
- 9 ozs Frozen Spinach (thawed and well drained)
- 2 ½ ozs chopped sun-dried tomatoes (drained)
- 2 Tbsps Pine nuts
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 900g|2lb loaf tin.
2.
Mix together the flour, baking powder, bicarbonate of soda, salt, sugar, basil and feta cheese in a mixing bowl.
3.
Mix together the eggs, oil, buttermilk, spinach and tomatoes until well blended. Stir in half the pine nuts. Stir into the dry ingredients until well combined.
4.
Put into the tin and sprinkle with the remaining pine nuts. Bake for 50-60 minutes until golden and a skewer or knife inserted into the centre comes out clean. Cool in the tin for 5 minutes, then place on a wire rack to cool completely, or eat while warm.
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