Zucchini salty cake: vegan and gluten-free

written by Eloisa 02/27/2017
Zucchini salty cake: vegan and gluten-free

The salted cakes are a dish that is used a lot in Italy, there are all kinds of varieties and they carry the most varied ingredients. The cake that I propose today is a vegan and gluten-free cake, based on zucchini, millet, and buckwheat, perfect for eating alone accompanied by a good salad or open in half and stuffed like a sandwich. It is also an original way of eating vegetables, which children will also like.

The salted cakes are a very old dish, the old Romans used to prepare them with very bitter vegetables to eat alone or with the less noble cuts of meat. In the middle ages, they reappeared at banquets and became increasingly elaborate and sophisticated until they became true sculptures made of dough. Clearly, they were very different from those we can see today, the dough served to contain the filling and was not normally eaten; The existing salted pies did not appear until the invention of the molds.

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Zucchini salty cake: vegan and gluten-free

Zucchini salty cake: vegan and gluten-free Print This
Phase 1 Serves: 2/3 Prep Time: Cooking Time:

Ingredients

  • 3/8 cup Millet Flour
  • 3/8 cup buckwheat flour
  • 30 gr of chickpea flour
  • 1/4 cup oat milk*
  • 1 very large or 2 medium zucchini
  • 2 tomatoes
  • 1/2 teaspoon of cream of tartar
  • 1/2 teaspoon baking soda
  • Thyme
  • Salt

Instructions

  1. Preheat the oven to 160º C (320º F)
  2. Wash the zucchini and finely grate them
  3. In another large bowl combine millet flour, buckwheat flour, cream of tartar, baking soda, salt, and thyme
  4. Add the zucchini to the flour and mix until it is as even as possible
  5. Although the compound will have already been moist, it is advisable to add the oat milk to make it more homogeneous
  6. Pour the compound into a silicone mold and decorate it with a few slices of fresh tomatoes
  7. Bake  for 1 hour

This recipe is compatible with the Fast Metabolism Diet – FMD P1; These amounts correspond to 3 servings of grains for <20 pounds, but only 1 serving of protein, or 2 servings of grains for >20 pounds but a single serving of protein.

For a full F1 lunch for <20 pounds, eat 1/3 of the salted pie + 2/3 of a portion of protein + phase vegetables + 1 cup of fruit phase.

For a full lunch of F1 for >20 pounds, you must eat 1/2 salted pie + 1/2 portion of protein + vegetables + 1 and 1/2 cup of fruit phase.

 

Notes

*In this recipe 1/4 cup of oat milk is used as a seasoning. -WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: http://bit.ly/GlutenFreeSymbol

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  • Chris Burgess

    This sounds wonderful. I would like to make it but reading through the recipe I see it calls for 2 tomatoes, some slices are placed on top before baking. Do I chop the rest of the tomato and add it to the filling? I react badly to xylitol, bloating and stomach cramps. I use stevia but have read not to use it in cooked foods. Do you know of another sweetener I could use with the Fast Metabolism Diet? Thank you

    • Eloisa

      Hi Cris, in this recipe the tomatoes are only on the top of the cake; I used 2 little tomatoes, but you can use only one, no problem.
      About the sweetener: recently, Haylie has add the monk fruit extract in FMD, so you can use it instead of stevia or xilitol. But pay attention to the quantities, because it is very very sweet. 🙂