Gluten-free savory cake recipe made with buckwheat

Buckwheat is a highly nutritious, gluten-free pseudo-grain that is rich in protein, fiber, minerals, and antioxidants. It is a staple food in many cuisines worldwide and is widely used in baking, cooking, and making noodles, pancakes, and porridge. Buckwheat flour is an excellent alternative to wheat flour for people with celiac disease, gluten intolerance, or wheat allergy, as it does not contain gluten, the protein that can trigger immune reactions and inflammation in some individuals.

If you are looking for a delicious and healthy way to include buckwheat in your diet, try this easy and tasty gluten-free savory cake recipe. This recipe uses buckwheat flour, eggs, vegetables, herbs, and spices to create a moist, flavorful, and satisfying cake that is perfect as a side dish, a snack, or even a main course.

Ingredients:

– 1 cup of buckwheat flour
– 1 teaspoon of baking powder
– 1/2 teaspoon of salt
– 2 eggs
– 1/2 cup of milk or non-dairy milk
– 2 tablespoons of olive oil or melted butter
– 1 cup of grated cheese
– 1 cup of finely chopped vegetables (e.g., zucchini, bell peppers, onions, mushrooms, or carrots)
– 2 tablespoons of chopped fresh herbs (e.g., parsley, basil, thyme, or oregano)
– 1 teaspoon of garlic powder or minced garlic
– 1/2 teaspoon of black pepper
– Optional: 1/4 cup of chopped nuts or seeds (e.g., almonds, walnuts, pine nuts, or sunflower seeds)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a round cake pan or a muffin tray with oil or butter.

2. In a large mixing bowl, combine the buckwheat flour, baking powder, salt, and black pepper, and mix well.

3. In another bowl, beat the eggs, milk, and olive oil or butter until frothy.

4. Add the wet mixture to the dry mixture and stir until smooth.

5. Fold in the grated cheese, chopped vegetables, herbs, garlic, and nuts or seeds (if using) and mix gently.

6. Pour the batter into the prepared pan or tray and smooth the top with a spatula.

7. Bake the cake for 25 to 30 minutes, or until golden brown and firm to the touch.

8. Remove the cake from the oven and let it cool for a few minutes before slicing and serving.

This savory cake is not only gluten-free, but also high in protein, fiber, vitamins, and minerals, thanks to the buckwheat flour and the veggies. It is a great way to use up any leftover vegetables or cheese in your fridge and can be customized to your taste preferences. You can also make it ahead of time and keep it in the fridge or freezer for a quick and nutritious meal or snack. Serve it with a salad, a dip, or a soup, and enjoy the rich and complex flavors of the buckwheat and the herbs. This recipe is a testament to the versatility and adaptability of buckwheat, a superfood that can boost your health and delight your taste buds.