Mediterranean Soda Bread
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
304
calories
Calories
Nutritional values
1 slice contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 304 cal. | (14 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 3.8 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 217 mg | (5 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
10
- Ingredients
- 2 skinless Chicken breasts (cubed)
- 2 Tbsps olive oil
- 2 large eggs
- ½ cup sunflower oil
- ¾ cup Greek yogurt
- 1 cup Parmesan (finely grated)
- 0.333 cup sun-dried tomatoes (in oil, drained)
- ½ cup black Olives (pitted and chopped)
- 1 ½ cups all-purpose flour
- 2 tsps Baking powder
- ½ tsp baking soda
- ½ tsp salt
Preparation steps
1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and line a long, thin loaf tin with greaseproof paper.
2.
Fry the chicken breast pieces in olive oil for 5 minutes or until cooked through. Leave to cool.
3.
Beat the eggs in a jug with the sunflower oil, yoghurt and cheese until well mixed. Mix the chicken, tomatoes, olives, flour, raising agents and salt in a bowl, then pour in the egg mixture and stir just enough to combine.
4.
Scrape the mixture into the tin, then bake in the oven for 20 - 25 minutes. Test with a wooden toothpick - if it comes out clean, the cake is done.
5.
Transfer the loaf to a wire rack and leave to cool completely before slicing.
