Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups chopped and pitted black olives
- ¾ cup canola oil
- 1 cup plain yogurt
- 2 cups flour
- 3 eggs
- ½ cup chopped fresh mint
- 1 bunch green onions chopped finely
- 1 tablespoon red pepper flakes
- 1 tablespoon black seeds
- 1½ teaspoons salt
- 1 teaspoon baking powder
Directions
Beat eggs then add yogurt and oil and mix well.
Add olives, green onion, mint, red pepper flakes, salt and seeds to mixture and mix.
Add baking powder and flour.
Mixture will be runny.
Pour in a greased rectangular baking dish and bake at 375°F for 45 minutes.
Let it sit for at least 15 minutes before you cut and serve.
Category:Cathy's Recipes
Category:Black olive Recipes
Category:Cake Recipes
Category:Yogurt Recipes