Herb Bread with Seeds

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Herb Bread with Seeds
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Health Score:
5,9 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
716
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie716 kcal(34 %)
Protein21.42 g(22 %)
Fat47.05 g(41 %)
Carbohydrates53.64 g(36 %)
Sugar added0 g(0 %)
Roughage1.12 g(4 %)
Vitamin A260.92 mg(32,615 %)
Vitamin D1.63 μg(8 %)
Vitamin E3.68 mg(31 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.48 mg(44 %)
Niacin3.23 mg(27 %)
Vitamin B₆0.05 mg(4 %)
Folate33.81 μg(11 %)
Pantothenic acid0.34 mg(6 %)
Biotin0.97 μg(2 %)
Vitamin B₁₂1.14 μg(38 %)
Vitamin C1.62 mg(2 %)
Potassium290.11 mg(7 %)
Calcium389.02 mg(39 %)
Magnesium13.15 mg(4 %)
Iron3.45 mg(23 %)
Iodine44.06 μg(22 %)
Zinc0.62 mg(8 %)
Saturated fatty acids13.43 g
Cholesterol163.81 mg

Ingredients

for
1
Ingredients
3 sprigs
50 grams
3
75 milliliters
150 grams
75 milliliters
½ teaspoon
1 pinch
freshly ground Pepper
1 pinch
ground Cilantro
250 grams
2 teaspoons
½ teaspoon
organic Lemon zest
50 grams
grated Parmesan

Preparation steps

1.

Preheat the oven to 180°C (approximately 350ºF) and line a box-shaped loaf pan with parchment paper.

2.

Rinse and pluck the rosemary and coarsely chop up to 1 tablespoon of the needles. Set aside 2 tablespoons of pine nuts and chop the rest.

Mix the eggs with the oil, the cream cheese and the milk and season with salt, pepper and coriander. Combine the flour with the baking powder and the lemon zest and mix into the egg mixture, stirring until a creamy consistency is obtained. Fold in the Parmesan, the chopped rosemary and the chopped pine nuts.

3.

Transfer to the loaf pan and shower with the remaining rosemary and pine nuts. Bake for about 50 minutes, checking with a toothpick.

4.

Remove the bread from the oven and leave to rest for 5 minutes in the pan. Lift out the parchment paper and serve warm or cooled, as desired.