Broccoli dairy free small cakes
Autumn-Fall/Winter

Broccoli dairy free small cakes

These broccoli dairy free small cakes are complete from a nutritional point of view, containing carbohydrate, protein and vitamins. Perfect for a brunch, they are ideal with a mix of salads or crudités and a good glass of wine.

One of the ingredients I used for this recipe is oat milk, light and digestible. It has a low glycemic index and is rich in vitamin E and folic acid, ideal for sweet and savory recipes.

Broccoli dairy free small cakes: Ingredients

Serves 10–12

100 g (3 ½ oz) broccoli (better if romanesco)

200 g (7 oz) wholewheat flour, sifted

15 g (½ oz) organic baking powder for savory cakes

2 tsp sea salt

75 g (3 oz) vegan cheese, grated

White pepper,to taste

2 large organic free range eggs

50 ml (2 fl oz) oat milk

125 ml (4 ½ fl oz) extra virgin olive oil

Broccoli dairy free small cakes: Method

  1. Cut the broccoli, removing the leaves and the hardest parts. Cook in salted water for 15 minutes, drain and set aside.
  2. Preheat the oven to 180°C (350°F/gas 4).
  3. Mix together the dry ingredients – the flour, baking powder, salt, vegan cheese and white pepper.
  4. Beat the eggs with oat milk and olive oil, continuing until it emulsifies. Gradually, add the dry ingredients, stirring quickly. Add the broccoli.
  5. Place the dough in appropriate cake molds (12-hole muffin tin or a 12 cm (4½ in) round tin) and bake for 12–15 minutes.

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Parmigiano savory cakes

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