Gluten-Free Vegetarian Cake Salé (Savory Cake)
photo by InnerHarmonyNutriti
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Yields:
-
1 loaf
- Serves:
- 4-5
ingredients
- 1 tablespoon olive oil
- 4 cups vegetables, chopped (I used zucchini, red pepper and onion)
- salt and pepper
- oil, for spraying the loaf pan
- 1 1⁄2 cups gluten-free flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 3 eggs
- 100 ml milk (I used almond milk)
- 100 ml plain yogurt
- 1⁄4 cup parmesan cheese, grated
- 1 tablespoon parmesan cheese, grated, for topping
- 1 tablespoon fresh herbs, of your choice (optional, I used tarragon.)
directions
- Heat oil in a sauté pan and sauté all the vegetables with salt and pepper until they become soft. If you are going to use any herbs, add them at the end. Set aside.
- Spray inside an 8.5 x 4.5 loaf pan and preheat oven to 350°F/180°C degrees.
- Mix flour, baking powder and salt in a bowl.
- Beat eggs in a small bowl and add to the dry ingredients.
- Add milk, yogurt, and cheese and mix well.
- Add cooked vegetables and gently mix.
- Transfer to the pan and sprinkle Parmesan cheese on top.
- Bake for about 45 minutes.
- Cool, infuse love, slice and serve!
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