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1,7 pas
|
Nutritional Value |
|
|---|---|
| Calories 240 cal | |
| Fat 12 g | 16 % |
| Saturated 2 g | 10 % |
| + trans 0 g | |
| Polyunsaturated 6 g | |
| Omega 6 4 g | |
| Omega 3 1 g | |
| Monounsaturated 4 g | |
| Cholesterol 20 mg | 7 % |
| Sodium 60 mg | 3 % |
| Potassium 150 mg | 4 % |
| Carbohydrate 30 g | |
| Fibre 2 g | 7 % |
| Sugars 12 g | 12 % |
| Protein 8 g | |
| Vitamin A 100 mcg | 11 % |
| Vitamin C 1 mg | 1 % |
| Calcium 75 mg | 6 % |
| Iron 1 mg | 6 % |
| Phosphorus 150 mg | 12 % |
YIELD: 12 slices
PREP TIME: 20 minutes
COOK TIME: 60 minutes
DIFFICULTY: Easy
Ingredients
250 g (2 cups) flour
20 g (1/4 cup) wheat germ
1 tbsp baking powder
3 tbsp canola oil
1 egg
65 g (1/3 cup) sugar
1 tsp vanilla extract
160 ml (2/3 cup) milk
175 g (3/4 cup) plain 0% yogurt
55 g (1/2 cup) frozen raspberries
90 g (1/2 cup) semi-sweet chocolate chips
85 g (1/2 cup) hemp seeds, raw and hulled
Preparation
Preheat oven to 180°C (350°F). Line a 23 x 13 cm (9 x 5 in) loaf pan with parchment paper.
In a bowl, mix together the flour, wheat germ and baking powder.
In a large bowl, whisk together the oil, egg, sugar and vanilla. Add milk and yogurt and mix well.
Stir in the dry ingredients, then the raspberries, chocolate chips and half of the hemp seeds.
Pour into the pan. Garnish with the remaining hemp seeds.
Bake for 1 hour or until a toothpick inserted in the centre of the loaf comes out clean. Let cool. Unmold and let cool on a wire rack.
Enjoy!
Thanks to our photographer Erika Lajeunesse
« If you feel guilty about eating your favorite foods or that the content of calories, fat, carbohydrates, sodium, etc. is your only criteria for choosing a recipe, do not hesitate to consult a dietitian. Our dietitians will help you develop a healthy relationship with food.
Eat what you love! »
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