The vegetables buckwheat cake is perfect for all gourmands but especially vegetarians and people choosing a gluten-free diet. I brought it on a picnic and everyone was thrilled to discover ! I’m sharing the recipe here!
Vegetables buckwheat cake : the recipe
Ingredients
3 eggs
3 tablespoons of olive oil
150g buckwheat flour
30g cornstarch
1/2 sachet of baking powder or baking soda
3 carrots
2 zucchini
1 pepper previously grilled in the oven
2 tablespoons grated Parmesan cheese
Salt, pepper
Pumpkin seeds and sesame
Wash and detailed the vegetables. I preferred to do it with the mandolin to obtain homogeneous thicknesses. For pepper, grilling can remove the skin and make it more digestible. Cut strips and set aside.
Brown the vegetables in a large pan with a little olive oil. Once lightly grasped and browned, lower the heat and continue cooking until they become tender.
Meanwhile, beat the eggs in omelette and add olive oil, then buckwheat flour and cornstarch. Season the mixture with salt and pepper.
Pour the vegetables in the preparation, parmesan and mix well. Put the dough in a previously oiled cake mold (a little olive oil for example). Sprinkle with seeds.
Cook for 30 minutes in a preheated oven at 180 ° C. The blade of the knife should be dry when it comes out of the cake.
