Keto bread
Try this keto almond bread for a healthy bread replacement that's made with nuts and seeds. The loaf will be slightly wet but you can dry the slices in an oven or toast them
Greek bouyiourdi
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 large ripe tomatoes
- 1 garlic clovecrushed
- 200g block feta
- 1 large mild green chillior 1 green pepper, sliced
- 1 tsp roughly chopped oreganoleaves
- 4 tbsp olive oil
- warmed pitta breadsor keto bread to serve
Nutrition: Per serving
- kcal243
- fat21g
- saturates8g
- carbs4g
- sugars4g
- fibre1g
- protein8g
- salt1.3g
Method
step 1
Cut 1 tomato through the middle, then cut two slices from the centre and set aside. Scoop the seeds from the rest of the tomato, then grate the flesh, discarding the skin. Deseed and grate the rest of the tomatoes in the same way, then mix the grated flesh with the garlic. Season and spoon into a 16cm baking dish.
step 2
Heat the oven to 200C/180C fan/gas 6. Nestle the feta block in the garlicky tomatoes, then top with the sliced tomatoes, the chilli, oregano, olive oil and a pinch of sea salt. Cover the dish and bake for 15 mins, then uncover and bake for a further 15 mins. Serve warm with the pitta or keto breads on the side for dunking.
