Authentic home cooking from Spain, with US measurements. 
Whole Wheat Coca with Tomato and Sardines 🍅🐟 Diabetic-Friendly
I use a very basic whole wheat dough for this coca, which also turns out super crispy. I recommend baking it first with heat from the bottom, then with heat from both the top and bottom.
Diabetic-friendly and highly recommended! Sardines are ideal because they help regulate insulin sensitivity and glucose homeostasis. They are a great source of omega-3 fatty acids, vitamin B12, iodine, phosphorus, and calcium (especially in the bones). I also added bell peppers, tomato, and onion—the latter also helps lower blood glucose levels.
Hope you enjoy it!
Whole Wheat Coca with Tomato and Sardines 🍅🐟 Diabetic-Friendly
I use a very basic whole wheat dough for this coca, which also turns out super crispy. I recommend baking it first with heat from the bottom, then with heat from both the top and bottom.
Diabetic-friendly and highly recommended! Sardines are ideal because they help regulate insulin sensitivity and glucose homeostasis. They are a great source of omega-3 fatty acids, vitamin B12, iodine, phosphorus, and calcium (especially in the bones). I also added bell peppers, tomato, and onion—the latter also helps lower blood glucose levels.
Hope you enjoy it!
Open in Cookpad AppSteps
- 1
Prepare the ingredients: Slice the bell pepper and onion, and cut the cherry tomatoes in half (or leave them whole if they're small). Drain the sardines completely and set everything aside in a cool place.
- 2
Use whole wheat flour—it's very important that it's whole wheat!
- 3
For the dough, place all the flour in a bowl and make a well in the center.
- 4
Add the water, olive oil, and salt into the well. Mix with a fork until lumps form.
- 5
Knead the dough by hand until it becomes smooth and forms a ball. Let it rest for about 30 minutes.
- 6
After this time, preheat the oven to 410°F (210°C).
- 7
Roll out the dough with a wooden rolling pin to about the thickness of a finger.
- 8
Spread the natural tomato sauce on top, leaving about 3/4 inch (2 cm) around the edges without sauce. Add the sardines and bell pepper. Finally, add the onion and cherry tomatoes. Adjust toppings to your taste.
- 9
Bake for 30 minutes at 410°F (210°C). For extra crispiness, bake with heat from the bottom for the first 15 minutes, then switch to both top and bottom heat for the remaining time.
- 10
Remove from the oven and it's ready to eat! Be careful not to burn yourself.
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