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Baked Savoury Cakes with Seasonal Vegetables

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.

Enjoy! :)

Garden of Life Organic Extra Virgin Coconut Oil - Unrefined Cold Pressed Coconut Oil for Hair, Skin and Cooking, 14 Ounce
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