– 3 eggs;
– 100 g rice flour;
– 50 g cornstarch;
– 1 sachet of gluten-free yeast;
– 10 cl olive oil olive;
– 10 cl milk;
– 75 g grated parmesan;
– 1 grated zucchini;
– 200 g feta;
– 150 g natural tuna;
– Chopped chives.
Mix the whole eggs with the flour, cornstarch and yeast. Add the warm milk and oil. Then add the parmesan and zucchini, finish with the crumbled tuna and feta, and the chopped chives. Salt, pepper. Pour into a cake tin or baking cases and bake for 40 minutes (25 minutes for individual formats) at 180°C.
– 3 eggs, whites and yolks separated;
– 150 g flour;
– 10 cl milk;
– 10 cl olive oil;
– 80 g grated sheep cheese;
– 150 g smoked bacon;
– 100 g pitted green olives;
Mix the yolks with the flour. Add the lukewarm milk, then the oil and the Tomme cheese. Salt, pepper. Whip the egg whites and fold them delicately into the preparation. Fry the bacon in a dry pan. When they are golden, place them on absorbent paper then incorporate them with the olives cut into strips. Pour into a cake tin and bake for 35 minutes at 180°C.
– 250 g flour;
– 1 packet of baking powder;
– 250 g silken tofu;
– 10 cl vegetable milk;
– 4 tbsp olive oil olive;
– 1 tbsp lemon juice;
– 100g dried tomatoes;
– 75g pine nuts;
– Chopped basil.
Mix the flour, baking powder, silken tofu, vegetable milk, oil and lemon juice. Add salt and pepper. Cut the dried tomatoes into cubes and add them to the preparation. Toast the pine nuts in a dry pan. When they are golden, add them to the mixture as well as the basil. Pour into a greased cake tin and bake for 40 minutes at 180°C. Leave to cool before unmolding.
