Herb Bread with Seeds
Nutritional values
(Percentage of daily recommendation)
| Calorie | 716 cal. | (34 %) | ||
| Protein | 21.42 g | (22 %) | ||
| Fat | 47.05 g | (41 %) | ||
| Carbohydrates | 53.64 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.12 g | (4 %) |
| Vitamin A | 260.92 mg | (32,615 %) | ||
| Vitamin D | 1.63 μg | (8 %) | ||
| Vitamin E | 3.68 mg | (31 %) | ||
| Vitamin B₁ | 0.21 mg | (21 %) | ||
| Vitamin B₂ | 0.48 mg | (44 %) | ||
| Niacin | 3.23 mg | (27 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 33.81 μg | (11 %) | ||
| Pantothenic acid | 0.34 mg | (6 %) | ||
| Biotin | 0.97 μg | (2 %) | ||
| Vitamin B₁₂ | 1.14 μg | (38 %) | ||
| Vitamin C | 1.62 mg | (2 %) | ||
| Potassium | 290.11 mg | (7 %) | ||
| Calcium | 389.02 mg | (39 %) | ||
| Magnesium | 13.15 mg | (4 %) | ||
| Iron | 3.45 mg | (23 %) | ||
| Iodine | 44.06 μg | (22 %) | ||
| Zinc | 0.62 mg | (8 %) | ||
| Saturated fatty acids | 13.43 g | |||
| Cholesterol | 163.81 mg |
Ingredients
- Ingredients
- 3 sprigs rosemary
- 50 grams Pine nuts
- 3 eggs
- 75 milliliters sunflower oil
- 150 grams cream cheese
- 75 milliliters milk
- ½ tsp salt
- 1 pinch freshly ground peppers
- 1 pinch ground cilantro
- 250 grams Pastry flour
- 2 tsps Baking powder
- ½ tsp organic lemon zest
- 50 grams grated Parmesan
Preparation steps
Preheat the oven to 180°C (approximately 350ºF) and line a box-shaped loaf pan with parchment paper.
Rinse and pluck the rosemary and coarsely chop up to 1 tablespoon of the needles. Set aside 2 tablespoons of pine nuts and chop the rest.
Mix the eggs with the oil, the cream cheese and the milk and season with salt, pepper and coriander. Combine the flour with the baking powder and the lemon zest and mix into the egg mixture, stirring until a creamy consistency is obtained. Fold in the Parmesan, the chopped rosemary and the chopped pine nuts.
Transfer to the loaf pan and shower with the remaining rosemary and pine nuts. Bake for about 50 minutes, checking with a toothpick.
Remove the bread from the oven and leave to rest for 5 minutes in the pan. Lift out the parchment paper and serve warm or cooled, as desired.
