Savory Spelt Loaf with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 559 cal. | (27 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14 g | (47 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 75.9 μg | (127 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 161 μg | (54 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 26.5 μg | (59 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,147 mg | (29 %) | ||
| Calcium | 250 mg | (25 %) | ||
| Magnesium | 144 mg | (48 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 174 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 15 g |
Ingredients
Preparation steps
Cover spelt with water and soak overnight. Heat spelt and soaking water and bring to a boil. Stir in instant broth granules, then reduce heat and simmer for about 45 minutes. Peel carrots and onions. Remove 1 carrot and 1 onion and finely dice. Cut leeks into thin rings, rinse and dry. Drain spelt, then mix spelt and prepared vegetables. Fold eggs, bread crumbs, hazelnuts and cheese into spelt mixture. Stir well and season with salt, pepper and thyme. Shape into a loaf. Place loaf on a baking sheet greased with margarine. Bake in preheated oven at 200°C (gas mark 3, convection 170°C)(approximately 400°F), about 40-45 minutes. Cut remaining carrots and onions into slices. Heat margarine in a pan and sauté carrots and onions until onions are translucent, about 15 minutes. Season with salt and pepper. Cut chives into rings. Arrange loaf on a platter with vegetables and garnish with chives. To serve, cut loaf into slices.
