Pita Wedges with Almond and Cranberry Tapenade
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
745
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 745 cal. | (35 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 149 g | (99 %) | ||
| Sugar added | 50 g | (200 %) | ||
| Roughage | 7.7 g | (26 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 491 mg | (12 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 102 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Cranberry
- 1 shallot
- 1 Tbsp butter
- 1 tsp grated fresh ginger
- 120 grams brown sugar
- 100 milliliters dry Red wine
- 50 milliliters balsamic vinegar
- 1 pinch ground cinnamon
- 1 pinch ground Cardamom
- 1 generous pinch Vanilla bean
- 2 Tbsps chopped almonds
- 4 small Pita bread (each about 8 cm in diameter)
Preparation steps
1.
Rinse and peel the cranberries. Peel the shallots, finely chop and sweat in a pan in 1 tablespoon melted butter. Add the cranberries and ginger and sprinkle with the sugar. Pour in the wine and vinegar, add the spices, mix and simmer for about 20 minutes over medium heat until the liquid is almost completely evaporated. Stir again and season to taste.
2.
Cut the bread horizontally into slices, toast in the oven at 220°C (approximately 425°F) top and bottom heat, remove, let cool to warm, hollow the centers slightly and cover with the cranberry tapenade. Serve.
