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
No items found.
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
No items found.
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).*
No items found.
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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![Woman stirring in a pot with vegetables.on the stove](https://cdn.prod.website-files.com/6682ad647d71ff9a4ed5a517/6682ad647d71ff9a4ed5a5de_brandless-18lr202tDKY-unsplash.2e16d0ba.fill-640x425.webp)
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