Toast with Peanut Spread
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 20 min.
Ready in
Calories:
351
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 351 cal. | (17 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.9 g | (26 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 17.8 μg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 340 mg | (9 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 153 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams chickpeas (canned)
- 1 red chili pepper
- 2 garlic cloves
- 2 Tbsps Peanut oil (light)
- ½ tsp ground cilantro
- ½ tsp ground Cumin
- 60 grams coarse Peanut butter
- salt
- freshly ground peppers
- 1 pinch cinnamon
- 1 generous pinch organic lemon zest
- 1 tsp lemon juice
- 250 grams Whole-grain baguette
- cilantro (for garnish)
Preparation steps
1.
Preheat the oven to 220°C (approximately 425ºF).
2.
Drain the chickpeas, taking care to collect the liquid. Purée them finely, adding as much of the liquid as is needed to create a creamy paste.
Rinse the chile pepper, remove the seeds and chop finely. Peel the garlic and crush into the chickpeas. Mix in the chile pepper. Add 1 tablespoon of peanut oil, the cilantro, cumin, peanut butter, lemon zest and lemon juice and season with salt, pepper and cinnamon. Mix well.
3.
Cut the bread into slices and toast for about 5 minutes in the oven until crispy.
Rinse the cilantro and pluck off the leaves.
Spread the toasted bread with the peanut paste and drizzle with the remaining peanut oil. Serve garnished with coriander.
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