Perfect scrambled eggs recipe
Learn how to make scrambled eggs in a pan with this easy, foolproof recipe. This speedy breakfast is packed with protein and takes just 10 minutes.
Gluten-free sundried tomato bread
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 1 loaf
Skip to ingredients
- 200g gluten-free white flour
- 1 tsp salt
- 3 tsp gluten-free baking powder
- 284ml buttermilk(or same amount of whole milk with a squeeze of lemon juice)
- 3 eggs
- 1 tsp tomato purée
- 2 tbsp olive oil
- 50g sundried tomatoesin oil (about 6-8), coarsely chopped
- 25g parmesan(or vegetarian parmazano), grated
Nutrition: per serving
- kcal74
- fat3g
- saturates1g
- carbs10g
- sugars0g
- fibre1g
- protein3g
- salt0.7glow
Method
step 1
Heat oven to 180C/fan 160C/gas 4. Mix the flour, salt and baking powder in a large bowl. In a separate bowl, whisk together the buttermilk, eggs, tomato purée and oil. Fold the wet ingredients into the dry, then add the sundried tomatoes and half the Parmesan.
step 2
Grease a 900g loaf tin and pour in the mixture. Sprinkle the remaining Parmesan on top and bake for 50-60 mins until a skewer inserted into the middle comes out clean. Turn out onto a wire rack to cool.
