Gluten-free focaccia with vegan whey and spirulina, perfect for those looking for a tasty and healthy alternative.
Step 1 of 3: Make a dough with all the ingredients except the rosemary and the oil, cover it, and let it rise for 2 hours.
Step 2 of 3: Roll out the dough, add the rosemary, and drizzle with the oil.
Step 3 of 3: Bake in a fan oven at 200°C for 20 minutes.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel · Allergens detected: Tree nuts
| Average values | Per serving244 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,964 kJ708 kcal | 1,213 kJ290 kcal |
| Fat | 35.12 g | 14.38 g |
| of which saturated fatty acids | 4.81 g | 1.97 g |
| Carbohydrates | 60.26 g | 24.67 g |
| of which sugars | 7.94 g | 3.25 g |
| Fibre | 10.01 g | 4.1 g |
| Protein | 71.49 g | 29.27 g |
| Salt | 3.05 g | 1.25 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
