Quick solution and infinite choices, salty cakes are always popular for weekday lunches or lunch boxes.

This zucchini and goat cheese recipe is soft inside with corn and rice flour, and crispy on the outside with a thin layer of chia seed and sunflower seeds.

Ingredients

• 65 grams of buckwheat flour

• 65 grams of rice flour

• 50 gr cornstarch

• 2 grated zucchini

• 3 eggs

• 100 gr of milk of your choice (it's also good with vegetable milk)

• 30 cl of olive oil

• 100 gr of cheese (grated gruyere or grated mozzarella cheese)

• 150 gr of goat cheese

• 1 tablespoon gluten-free baking powder (yeast)

• salt and pepper

• Pumpkin seeds, pumpkin, sunflower, chia seed powder.

Preheat oven 350°F (180°C).

Preparation

1. In a skillet, fry the zucchini with salt pepper and a drizzle of olive oil.

2. In a bowl, mix the flours, yeast, eggs, olive oil and milk until smooth.

3. Add gruyere, zucchini and goat cheese cut into pieces. Mix everything well. Pour into a cake mold.

4. Add the seeds of your choice and the chia powder to the mix and bake for 45 to 50 minutes at 350 ° F (180 ° C)

For the first point, you can also just grate the zucchini, and put them in the dough with herbs from Provence. 😋

Enjoy tepid with a good kale salad or spinach sprout.

Health information:

Chia seeds are an excellent source of fiber and protein. They also contain a high concentration of omega 3 and omega 6. Detoxifying, anti-inflammatory and antioxidant, you can use them in your salads, smoothies, yogurts, granola, or your cakes...