Vegetable Soda Bread
(0 votes)
(0 votes)
Health Score:
6,4 / 10
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
285
calories
Calories
Nutritional values
1 slice contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 285 kcal | (14 %) | ||
| Protein | 7.32 g | (7 %) | ||
| Fat | 19.87 g | (17 %) | ||
| Carbohydrates | 19.93 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 64.36 mg | (8,045 %) | ||
| Vitamin D | 0.54 μg | (3 %) | ||
| Vitamin E | 1.57 mg | (13 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.21 mg | (19 %) | ||
| Niacin | 2.73 mg | (23 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 75.24 μg | (25 %) | ||
| Pantothenic acid | 0.19 mg | (3 %) | ||
| Biotin | 0.49 μg | (1 %) | ||
| Vitamin B₁₂ | 0.36 μg | (12 %) | ||
| Vitamin C | 1.16 mg | (1 %) | ||
| Potassium | 113.8 mg | (3 %) | ||
| Calcium | 96.36 mg | (10 %) | ||
| Magnesium | 8.71 mg | (3 %) | ||
| Iron | 1.39 mg | (9 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 0.37 mg | (5 %) | ||
| Saturated fatty acids | 3.62 g | |||
| Cholesterol | 54.24 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 8 spears Asparagus (halved lengthways)
- 2 large eggs
- ½ cup sunflower oil
- ¾ cup Greek yogurt
- ⅔ cup Bacon (chopped)
- 1 ½ cups all-purpose flour
- 2 teaspoons Baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Preparation steps
1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and line a loaf tin with greaseproof paper.
2.
Blanch the asparagus in boiling, salted water for 2 minutes then refresh in cold water and drain.
3.
Beat the eggs in a jug with the oil and yoghurt until well mixed.
4.
Mix the bacon, flour, raising agents and salt in a bowl, then pour in the egg mixture and stir just enough to combine.
5.
Scrape half of the mixture into the tin and lay all but 2 of the asparagus spears on top. Spoon over the rest of the cake mixture and level the top, then lay 2 pieces of asparagus diagonally on top.
6.
Bake the cake for 30 - 35 minutes. Test with a wooden toothpick, if it comes out clean, the cake is done. Transfer the loaf to a wire rack and leave to cool completely before slicing.
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