Thursday, 10 May 2012

Saviour cake


I love savoury cakes. You can have them with any topping you like, take along for a picnic, or just have a nibble. You can adapt the recipe below with any nuts, seeds, vegetables or leftovers you like. 

So, for those of you trying to find a gluten-free/wheat-free healthy snack to make, this bread/cake doesn’t take much of your time. You can bake it at home and take it to work to have as a light lunch with some salad on the side. Nutritious, satisfying and it will give the energy you’ll need to burn at the gym or during a trying day.

My friend Caroline has been asking me for a gluten-free recipe, as she's been avoiding gluten and wheat in her meals, I am dedicating this one to her! 

The ingredients
Put all the dry ingredients in a bowl
And mix them together

Whisk the eggs, milk and yoghurt. Add the flour mixture,
then fold carefully without overmixing it
Pour the batter into the loaf tin and bake for 40 min
My gluten-free savoury cake
It's delicious anytime!

Glute-free savoury cake with walnuts and prunes

INGREDIENTS

250g organic gluten-free/wheat-free flour (I use Doves Farm).  
15g baking powder
150g soft goat’s cheese, cut into small pieces
80g walnuts, roughly chopped
100g unsulphured organic prunes, roughly chopped
4 free-range eggs
150ml olive oil
100ml organic milk
50g natural organic yoghurt
1 tsp salt
pinch freshly-ground black pepper

METHOD

Preheat the oven to 180C, line a 500g loaf tin with baking paper.
In a bowl, mix together the flour, baking powder, goat’s cheese, walnuts, prunes, salt and pepper.

In a separate bowl, whisk the eggs until pale in colour. Then slowly whisk in the olive oil, milk and yoghurt.
Fold the flour mixture into the eggs mixture. Do not overmix.
Pour the batter into the loaf tin.
Bake for approximately 40 minutes. Leave to cool in the tin.

I like adding some fresh herbs to my savoury cakes too but this time I had no fresh herbs left at home. If you want to add fresh basil or chives you won't regret it!
You can also make it using the same measures with plain or wholemeal flour.

Some of the ingredients and their functional benefits

Goat’s cheese: is a good source of calcium and protein. Goat's milk has a more digestible fat and protein content than cow's milk - that could be the reason why some people who are intolerant to cow's milk can tolerate goat's milk. Goat's cheese also provides magnesium, potassium and vitamin A.

Prunes (Prunus domestica): are high in antioxidants, and are a good source of vitamin A and potassium. They are very rich in fibre and help increase the absorption of iron; this may be related to their vitamin C content. Prune juice is used as a natural laxative, making it a common remedy for constipation. 

Walnuts (Juglans regia): have great nutritional value and are very rich in serotonin. Walnuts are also rich in Omega 3, which may prevent heart diseases by lowering triglycerides and reducing plaque formation. They contain a component of vitamin E (Gamma-tocopherol) that provides antioxidant protection that helps detoxify cancer-causing substances. 

Till next week!

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