Baked Savoury Cakes with Seasonal Vegetables
Hello! I made those delicious gluten free mini savory cakes the other day for breakfast and they are already a new favorite !
Ingredients for about 10 mini cakes
1 small onion
2 carottes finely chopped
2 courgettes finaley chopped
1 bunch parsley
75 g of firm tofu
1 glass water
2 table spoon olive oil
100g of chickpea flour
1 pinch of baking soda
Salt, pepper and chili to taste
Preheat the oven at 200°C. In a pan, add 1 table spoon oil , onion, carottes, courgettes, parsley, salt and pepper; and sauté it for about 10 min. In the meantime, using a fork, crush the tofu, add water and one table spoon oil. Keep mixing using the fork, then add the dry ingredients (chickpea flour, baking soda, salt, pepper, chili and any spices you like).
Then add the sautéed veggies to the mix and mix really well. Transfer to a (mini) muffins mold and let it bake for about 25 minutes. Let the cakes cool down before taking them out.