• med fat 4.74g 4.74%
  • med sat fat 2g 2%
  • med salt 246.51mg 0.24%
  • low sugar 3.57g 3.57%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Pre-heat oven at 180°C (160°C for a fan forced oven). Lightly oil and line a 20cm round cake tin
  2. Combine all ingredients in a large bowl, mix well to combine.
  3. Pour mixture into the cake tin.
  4. Bake in the oven at 180°C (160°C for a fan forced oven) for one hour or until lightly browned on top.
  5. Slice and serve. Can be served hot or cold.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
121.47g
100.00g
Energy (kJ)
686.82kJ
565.43kJ
Protein (g)
14.44g
11.89g
Total fat (g)
5.76g
4.74g
- Saturated fat (g)
2.43g
2.00g
- Polyunsaturated fat (g)
0.85g
0.70g
- Monounsaturated fat (g)
1.80g
1.48g
Cholesterol (mg)
78.67mg
64.77mg
Carbohydrate-available (g)
11.81g
9.72g
CarbohydrateSE (g)
11.81g
9.72g
- Sugars (g)
4.34g
3.57g
Water (g)
82.31g
67.76g
Dietary fibre (g)
3.43g
2.82g
Thiamin (mg)
0.11mg
0.09mg
Riboflavin (mg)
0.22mg
0.18mg
Niacin (mg)
0.81mg
0.67mg
Niacin equivalents (mg)
4.33mg
3.56mg
Vitamin C (mg)
8.24mg
6.78mg
Total folate (ug)
96.73ug
79.63ug
Total vitamin A equivalents (ug)
315.60ug
259.82ug
Retinol (ug)
51.20ug
42.15ug
Beta carotene equivalents (ug)
1583.42ug
1303.56ug
Sodium (mg)
299.44mg
246.51mg
Potassium (mg)
571.07mg
470.14mg
Magnesium (mg)
50.92mg
41.92mg
Calcium (mg)
169.86mg
139.84mg
Phosphorus (mg)
350.59mg
288.63mg
Iron (mg)
1.69mg
1.39mg
Zinc (mg)
1.15mg
0.94mg

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This page has been produced in consultation with and approved by: Coeliac Society of Victoria

Last updated:

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