Gluten-free focaccia with spirulina

Name: Gluten-free focaccia with spirulina
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Italy
Ingredients: 100 g Rice flour; 200 g Almond flour; 200 ml Almond milk whey; 72 g Fresh gluten-free sourdough; 2 units Spirulina; 5 g Salt; to taste Rosemary; to taste Extra virgin olive oil

@viaggiando-mangiando

Category: Yeast-based

Gluten-free focaccia with vegan whey and spirulina, perfect for those looking for a tasty and healthy alternative.

Difficulty: Easy

Cooking time: 20 minCooking: 20 min

Preparation time: 20 minPreparation: 20 min

Country: Italy

viaggiando-mangiando@viaggiando-mangiando

Ingredients

No. Servings

Rice flour100g
Almond flour200g
Almond milk whey200ml
Fresh gluten-free sourdough72g
Spirulina2units
Salt5g
Rosemaryto taste
Extra virgin olive oilto taste

Preparation

STEP 1 OF 3
Create a dough with all the ingredients except rosemary and oil, cover it, and let it rise for 2 hours.
STEP 2 OF 3
Roll out the dough, add rosemary, and drizzle with oil.
STEP 3 OF 3
Bake in a fan oven at 200°C for 20 minutes.

General Information

More information

Find the whey recipe on the author's blog.

Origin

Italy, Lazio

Analysis

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	234.15
Carbohydrates (g)	16.28
of which Sugars (g)	2.34
Fat (g)	15.14
of which Saturates (g)	1.27
Protein (g)	7.41
Fiber (g)	3.61
Sale (g)	1.34