Buckwheat savoury cake
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ingredients
200 g shelled buckwheat 100 g gluten-free oat flakes 2 pcs homemade eggs 2 tbsp rapeseed oil 1 tbsp marjoram 1 tbsp fasirka pepper 2 cloves garlic pcs mix of cooked Vegetable Recipes (cauliflower, peas, carrots..) pcs fresh thyme, parsley, chives 100 g parmesan pcs sunflower seeds pcs ground flax pcs salt
progress
You obviously have to have a taste for buckwheat. Because of its distinctive smell and the range of flavour on the tongue, many people still don’t like it. In our home it is found quite often, in porridge, cakes or in soup. Well, that’s how the buckwheat savoury cake came about. At first, I wanted to make stuffed peppers. That I would make balls out of the buckwheat and fill the peppers. I had that idea until I got to the fridge and the peppers weren’t there 😀 . But what to do with cooked buckwheat? So I mixed together whatever I could think of and put it on a baking sheet to bake. And hence, it was a magnificent meal because even my husband scooped. You can serve a cake like this cold or hot slathered with ghee. It goes well with potatoes. I have used boiled only in water and no fat in this recipe too. I also left out the cooked Vegetable Recipes from the previous day’s soup – carrots, cauliflower and a piece of parsley. Otherwise, if you cook the buckwheat grains without salt, you can put the excess in the fridge and premix with honey and banana for breakfast as porridge . Buckwheat is very generous with its content to the human body. It has the advantage of being gluten-free, so even celiacs can indulge in it. But a word of caution for them too – buy buckwheat that does not state that it contains traces of gluten. It may be that the manufacturer cleans and packages it in an area where they also work with gluten crops. Again, the rule that too much of anything is bad for you applies here. Buckwheat in large quantities raises blood pressure so try to vary your diet with this ingredient as well. So alternate it with other crops or grains.
1.
Cook buckwheat in slightly salted water. Drain and mix with oil and finger-mashed cooked Vegetable Recipes (you can also use coconut oil or ghee).
2.
In a bowl, whisk the eggs with the spices, flakes and herbs and mix into the buckwheat along with the flax (it can also be a substitute for the egg if you are vegan).
3.
Fill a greased and flaked baking tray (baking dish) with the buckwheat mixture. Top with sunflower seeds and bake at 250°C for about 15 minutes, then sprinkle with Parmesan cheese and bake at 200°C for about 15 minutes.
4.
You can serve the cake immediately with tomato sauce and potatoes, or with a salad, in lentil soup or just like that – with bread .
