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| Pizza Bread |
Diet Type: Vegetarian
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Cooking Time: Over one hour
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Ingredients:
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1/2 cup sun-dried tomatoes |
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2 1/4 cups unbleached all purpose flour |
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1/2 cup light parmesan cheese |
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1 tablespoon sugar |
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1/2 cup ground flax seed |
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1 tablespoon baking powder |
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2 teaspoons oregano leaves |
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1/2 teaspoon salt |
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1/4 teaspoon black pepper |
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1 1/4 cups skim milk |
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2 tablespoons canola oil |
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1 egg |
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1 small tomato, diced |
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1/4 cup diced green pepper |
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1/3 cup shredded mozzarella cheese |
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Directions:
Cover sun-dried tomatoes with boiling water. Let stand for 10 minutes or until softened. Drain and dice. Preheat oven to 350 F. In a bowl, whisk together milk, oil and egg. Pour liquid into dry ingredients. Stir just until dry ingredients are moistened. Pour into a well greased 8.5 X 4.5 inch loaf pan. Sprinkle tomatoes, green pepper and mozzarella cheese on top of batter. Bake 55 to 60 minutes or until wooden pick inserted in center comes out clean.
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Servings: 20
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Author: Flax Council of Canada
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 20
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| Amount Per Serving |
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Calories 113
Calories from Fat 41
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% Daily Value*
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| | Total Fat 5g | 7% | | | Saturated Fat 1g | 6% | | | Mono Fat 2g | | | | Poly Fat 2g | | | | Cholesterol 14mg | 5% | | | Sodium 193mg | 8% | | | Total Carbs 14g | 5% | | | Dietary Fiber 2g | 7% | | | Protein 5g | | | | Iron | 7% | | | Calcium | 13% | | | Vitamin B-12 | 2% | | | Vitamin B-6 | 5% | | | Vitamin C | 6% | | | Vitamin E | 3% | | | Vitamin D | 2% | | | Vitamin A | 2% | | | Selenium | 12% | | | Manganese | 10% | | | Copper | 5% | | | Zinc | 3% | | | Pantothenic acid | 2% | | | Niacin | 5% | | | Riboflavin | 6% | | | Thiamin | 7% | | | Folate | 9% | | | Potassium | 4% | | | Phosphorus | 16% | | | Magnesium | 6% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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