Bianca's Sundried Tomatoes & Pesto Bread
Prep:
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Cook:
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Ingredients
3 cups nut flour
3 eggs
1 cup yogurt
1 tsp baking soda
¼ tsp salt
1 handful sundried tomatoes, soaked in water until softened
2 TBSP compliant pesto
½ Spanish onion, coarsely chopped
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360 grams nut flour
3 eggs
237 ml yogurt
1 tsp (5 ml) baking soda
¼ tsp (1.25 ml) salt
1 handful sundried tomatoes, soaked in water until softened
2 TBSP (30 ml) compliant pesto
½ Spanish onion, coarsely chopped
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P2
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Soy Free
Instructions
- Beat the eggs and add sundried tomatoes.
- Add the yogurt and all the other ingredients.
- Mix everything in a bowl and add the coarsely chopped Spanish onion.
- Bake it in a loaf pan for 45 minutes at 350°F (180°C).*
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Nutritional Info
Storage
Notes
* Original recipe did not specify the temperature or what type of pan to bake in. This is a guess based on other nut-flour-based bread recipes.
Used with permission from
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