Zucchini Salty Cake

Eloisa Faltoni

3-4 Servings

Ingredients

• 1/4 cup millet or quinoa flour
• 1/2 cup buckwheat flour
• 1/2 cup of chickpea flour
• 1/4 cup of oat or rice milk
• 1 large or 2 medium zucchini
• 1 tomato
• 1/2 teaspoon of cream of tartar (Substitute: For every 1/2 teaspoon of cream of tartar in the recipe, use 1 teaspoon lemon juice or white vinegar.)
• 1/2 teaspoon baking soda
• 2 teaspoons of thyme
• 1/2 teaspoon salt

Instructions

1. Preheat the oven to 350 ºF .
2. Wash the zucchini and grate it finely. Put the grated zucchini in a strainer and sprinkle a pinch of salt. Let it rest for half an hour and then squeeze it as much as possible. You can press it between your hands.
3. In a large bowl, mix the flours, baking soda, cream of tartar, salt and thyme.
4. Add the drained zucchini to the flours and mix until it is as uniform as possible.
5. Add oat or rice milk and mix well.
6. Cut the tomatoes into slices.
7. Pour the dough into an 8-inch silicone mold and decorate it with the slices of fresh tomatoes. Sprinkle a little thyme on top.
8. Bake the cake for 50 or 60 minutes, until it is golden brown and cooked. Prick the cake with a toothpick to make sure it is perfectly cooked.