Thinking of making something easy that can impress family and friends? How about a vegetable cake using rice and gram flour? An easy victory even for a novice baker. All you have to do is follow the process of mixing with just a little bit of carrots, zucchini, and broccoli. Then, it can be served in slices as the main dish–with all the energy and nutrients packed in one portion. It is simply delicious, and slightly moist, with a nutty flavor from the peanut. You can even use pecans or walnuts if preferred for a bit of crunch.
- 2 cups rice flour
- 1 cup gram flour
- 2 cups water
- 1 1/4 cup extra-virgin olive oil
- 1 1/2 tbsp bicarbonate soda
- 3 tbsp coconut milk (you can as well use rice or oat milk)
- 1 tbsp pesto
- 1 tsp salt
- 1 tsp white pepper
- 2 tbsp Parmesan cheese or (optional 2 tbsp brewer's yeast)
- 1 zucchini
- 1 medium carrot
- 1 medium broccoli
- 1/2 diced black olives
- 1 tbsp peanut butter
In a blender, add water, milk, oil, peanut butter, pesto, salt, and pepper and blend until smooth. Transfer batter into a bowl.
Slowly add both flours while the machine is spinning slowly to ensure no lumps form.
Into the previous mixture place the batter in the bowl and add bicarbonate soda slowly.
Grate all the vegetables, zucchini, carrots, and broccoli. Then, add all these into the batter and mix everything well with a spatula.
Then add black olives and season with salt and pepper. Mix well to ensure that the olives and seasoning are distributed evenly. Set aside.
Grease a round/ring pan and dust with rice flour.
Pour the batter into the pan and bake in the oven for 30 - 40 minutes at 220°C or 428°F.
Check with a skewer to see if it's cooked- "do the poke test."
Once baked, remove it from the oven and let it sit, and cool down.
Remove from the pan and serve on a plate. You can put any toppings that you want on top of it.
Once ready, you can slice and serve it with sautéed kale mixed with grated coconut, garnish with pesto and roasted nuts, etc.
You can serve the vegetable cake as the main meal or as a starter.
5.8g Saturated fat