Vegetarian

Caprese quick bread

Name: Caprese quick bread
Total time: 45 min
Yield: 12 servings
Ingredients: 93.75 g white whole wheat flour; 1 Tbsp baking powder; 0.5 tsps salt; 1 Tbsp dried basil; 113.4 g fresh mozzarella; 1 Tbsp olive oil; 1 free range eggs; 245 ml nonfat milk; 27.5 g dried tomatoes; 0.75 Tbsps butter

A quick and easy Caprese Quick Bread recipe that is perfect for breakfast or brunch. This lacto ovo vegetarian dish is packed with flavor and features a delicious mix of ingredients including flour, olive oil, and lite mozzarella cheese. It is a great option for those following a Mediterranean diet and provides a good source of vitamins and minerals.

Ingredients

white whole wheat flour

93.75 g

baking powder

1 Tbsp

salt

0.5 tsps

dried basil

1 Tbsp

fresh mozzarella

113.4 g

olive oil

1 Tbsp

free range eggs

nonfat milk

245 ml

dried tomatoes

27.5 g

butter

0.75 Tbsps

Method

Heat oven to 35
Spray a 9x5x3 loaf pan or two mini bread pans with cooking spray.
Stir together flours,cheese, baking powder, basil and salt in medium bowl.
Add olive oil, egg and milk, stir till combined. Fold in sundried tomatoes.
Pour into pan, drizzle melted butter over top of bread. (Bread will be thick, flatten it out with your fingers)
Bake 30 minutes for mini loaf pans and 40 50 minutes for large loaf pan, or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes, remove from pan to wire rack. Cool 30 minutes before slicing, if you can control yourself!

Nutrition:

117 kcal

Carbs

14 g

Fat

4 g

Protein

5 g

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