
Nutrition and extra info
- Freezable
- Vegetarian
- Gluten-free
Nutrition:
- kcal74
- fat3g
- saturates1g
- carbs10g
- sugars0g
- fibre1g
- protein3g
- salt0.7g
Ingredients
- 200g gluten-free white flour (Doves Farm is available at most supermarkets)
- 1 tsp salt
- 3 tsp gluten-free baking powder
- 284ml buttermilk (or same amount of whole milk with a squeeze of lemon juice)
Buttermilk
buh-ter-mill-kThere are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…
- 3 eggs
Egg
eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 tsp tomato purée
- 2 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 50g sundried tomatoes in oil (about 6-8), coarsely chopped
- 25g parmesan (or vegetarian parmazano), grated
Parmesan
parm-ee-zanParmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Method
Heat oven to 180C/fan 160C/gas 4. Mix the flour, salt and baking powder in a large bowl. In a separate bowl, whisk together the buttermilk, eggs, tomato purée and oil. Fold the wet ingredients into the dry, then add the sundried tomatoes and half the Parmesan.
Grease a 900g loaf tin and pour in the mixture. Sprinkle the remaining Parmesan on top and bake for 50-60 mins until a skewer inserted into the middle comes out clean. Turn out onto a wire rack to cool.
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