Savoury Cake Gluten-free:
Savoury cakes
can be a great addition to any meal, whether you're looking for a
quick breakfast or a tasty side dish. For those who are gluten
intolerant, it can be difficult to find gluten-free savory cake
recipes.
We will discuss the benefits of gluten-free savory cakes and share a delicious recipe to try.
In
addition to being gluten-free, savory cakes can also be a convenient
and versatile option for meals. They can be served hot or cold, making
them a great option for meal prep or picnics. They can also be
customized with a variety of ingredients, from vegetables to meats to
cheeses, making them a great way to use up leftovers in your fridge.
Ingredients:
4 eggs
150 g oil
150 g coconut milk
150 g plain yoghurt
150 g grated carrots
300 g rice flour
1 bay leaf
50g of grated Mimolette cheese
50g of chopped nuts
A pinch of salt and pepper
12g of baking powder
Preheat oven to 350°F (180°C) and grease 9-inch cake pan jars with oil or cooking spray.
In a large bowl, whisk eggs until frothy.
Add oil, coconut milk and yogurt and whisk until well combined.
Add the grated carrots and mix well.
Add rice flour, bay leaf, grated Mimolette cheese, chopped nuts, salt and pepper. Mix until the dough is smooth and well combined.
Remove the bay leaf from the dough.
Add baking powder and mix again until smooth.
Pour the batter into the prepared cake jars and smooth the surface with a spatula.
Bake the cake for about 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool for about 10 minutes in the pan.
Then remove the cake and let it cool completely on a wire rack.
Cut the cake into slices and serve as desired.
Enjoy !!
THRY
This red cabbage pesto is a unique and tasty variation of the traditional pesto. The addition of yogurt and sesame oil gives it a creamy, nutty texture. Enjoy it as a dip for vegetables, spread it on toast or mix it with pasta for a tasty and healthy meal.
Ingredients:
1/2 head red cabbage, coarsely chopped
1/4 cup pine nuts
1 pear, cut into pieces
1/2 cup plain yogurt
2 tablespoons sesame oil
Salt and pepper to taste
Instructions:
Toast pine nuts in a dry skillet over medium heat until golden, about 5 minutes. Set aside to cool.
In a food processor, blend chopped red cabbage until finely chopped.
Add cooled pine nuts, chopped pear, yogurt, sesame oil, salt and pepper to food processor. Pulse until the mixture is well combined and has a smooth texture.
Taste the pesto and adjust the seasoning if necessary.
Serve the red cabbage pesto immediately or store in an airtight container in the refrigerator
ENJOY!!
-THRY-
Easy and delicious recipe with asparagus
Asparagus is rich in vitamins A, B6, C, E, folate, calcium, iron, zinc, magnesium, selenium, potassium and copper.
It is one of the best sources of folate, which is good for the cardiovascular system...
It can be cooked in different ways, here is one of them
- 200g of asparagus
- 1dry seaweed leaf
- 40g of quinoa
- puff pastry
- Mimolette cheese
- tsp of sherry vinegar,
- parsley
Preparation:
- ⏰ 10 min
- ⏰20 min in the oven
Preheat the oven to 200°C.
Roll out the puff pastry, sprinkle the quinoa evenly over the surface of the pastry.
Place the seaweed leaf in the center of the dough, place the asparagus in line.
Roll the dough tightly to wrap the filling, starting from one long end and rolling to the other long end. Cut the roll into slices about 2 to 3 cm thick.
Place the slices on a baking sheet lined with parchment paper, spacing them a few centimeters apart.
Grate the Mimolette cheese on top of each slice.
Bake in a preheated oven for about 20 minutes, or until puff pastry is golden brown and cheese is melted and bubbly.
While baking, chop the parsley and mix with the sherry vinegar.
When the rolls are done, remove from the oven and let cool for a few minutes.
Drizzle the parsley vinegar over the rolls before serving. Enjoy!
-THRY-
These tacos are easy to make and packed with flavor, and the addition of
the egg yolk adds a rich and creamy texture. The combination of the
tangy goat cheese, juicy tomatoes, and crispy taco breads makes for a
delicious and satisfying meal.
Ingredients:
- 4 taco breads
- 2 medium tomatoes, diced
- 100g goat cheese, crumbled
- 4 egg yolks
- Persly, olives
- Salt and pepper, to taste
Instruction:
Heat a non-stick skillet over medium heat.
.
Spoon the tomato and goat cheese mixture onto the taco buns, distributing it evenly.
Break an egg and separate the yolk from the white. Place yolk on top of tomato and goat cheese mixture and cut up olives.
Season tacos with salt and pepper to taste.
Fold the tacos into a square in the pan over low heat and cook for 2 to 3 minutes on each side.
Serve the tacos hot.
Enjoy!
-THRY-
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