Perfect scrambled eggs recipe
Learn how to make perfect scrambled eggs with this easy recipe. A quick breakfast packed with protein, courtesy of Bill Granger.
Gluten-free sundried tomato bread
Makes 1 loaf
Easy
Prep:
Cook:
A quick, gluten-free bread recipe - no need for yeast, ready in under an hour
Skip to ingredients
- 200g gluten-free white flour(Doves Farm is available at most supermarkets)
- 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.
