Sun-dried tomato and pepita bread

Sun-dried tomato and pepita bread

4.7 12 évaluations

Préparation 10min

Total 2h

12 slices

Ingrédients

Parmesan cheese cut into pieces (3 cm)
40 g
sun-dried tomatoes
80 g
buckwheat groats
140 g
brown rice
200 g
arrowroot flour
140 g
chia seeds
40 g
pepitas
40 g
xanthan gum
1 tsp
salt
1 tsp
water
400 g
coconut sugar
1 tbsp
dried instant yeast
2 tsp
olive oil
20 g
apple cider vinegar
1 tbsp
eggs
2
tomato paste
2 tsp
water for sprinkling
poppy seeds for sprinkling

Infos nut. par 1 slice

Calories 252 kcal / 1058.4 kJ

Protides 7.9 g

Lipides 8 g

Glucides 34.6 g

Fibre 4.5 g

Graisses saturées 1.7 g

Sodium 258.9 mg

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Également présenté dans

Focus on Buckwheat 9 Recettes
Australie et Nouvelle-Zélande

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