Sun-dried tomato and pepita bread

Sun-dried tomato and pepita bread

4.7 13 ratings

Prep. 10min

Total 2 h

12 slices

Ingredients

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

Nutrition per 1 slice

Calories 252 kcal / 1058.4 kJ

Protein 7.9 g

Fat 8 g

Carbohydrates 34.6 g

Fiber 4.5 g

Saturated fat 1.7 g

Sodium 258.9 mg

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Also featured in

Focus on Buckwheat 9 Recipes
Australia and New Zealand

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