- 500 g White beans
- 8 piece Eggs
- 1 medium sized Clove of garlic
- 4 tsp Baking powder
- 4 tbsp Psyllium husks
- 2 tbsp Italian herbs (TK)
- 2 tbsp Almond semolina
- 1 tbsp Rapeseed oil
- Salt and pepper
- Place the white beans in a sieve, drain and rinse with cold water. Beans with eggs, herbs, psyllium husks, garlic clove, peeled, halved and pressed with a garlic press, add baking powder, salt and pepper to a bowl and whisk with the Process the hand mixer into a dough. It didn't work out for me so I took my blender and pureed everything finely.
- Preheat the oven to 180 degrees. Grease a loaf pan (20 cm length) with oil and dust with semolina. Fill the bread dough into the pan. Bake in the hot oven on the second rack from the bottom for about 35 minutes. Remove the bread from the pan and leave to cool a little. Cut Italian bean bread with herbs and garlic into slices and serve with a little butter and herbs. Tip: The bread tastes particularly good when toasted.
Serving: 100gCalories: 181kcalCarbohydrates: 19.3gProtein: 9.3gFat: 7.2g