Gluten-free savory cake for lunch

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Gluten-free savory cake for lunch

Name: Gluten-free savory cake for lunch
Prep time: 40 min
Total time: 40 min
Yield: 1 Porções
Ingredients: 1 cup Rice Flour; 2 tablespoon Tapioca; 3 unit(s) Eggs; 170 g Natural unsweetened yogurt; 1 tablespoon Cake yeast; 1 unit(s) Canned sardines with oil; 1 unit(s) Boiled and diced carrots; 100 g Chopped hearts of palm; 1 unit(s) Chopped seedless tomato; 2 tablespoon Chopped red onion; to taste Green smell; to taste Salt and pepper

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@delirec

🇧🇷Brazil

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View in original language

(Português)

40 min(s)

1 servings

Nay Miranda

@nay_miranda

Ingredients
Recipe

Rice Flour1 cup
Tapioca2 tablespoon
Eggs3 unit(s)
Natural unsweetened yogurt170 g
Cake yeast1 tablespoon
Canned sardines with oil1 unit(s)
Boiled and diced carrots1 unit(s)
Chopped hearts of palm100 g
Chopped seedless tomato1 unit(s)
Chopped red onion2 tablespoon
Green smell to taste
Salt and pepper to taste

I started by mixing the eggs and yogurt with a whisk, then added the rice flour and tapioca, seasoned with salt and pepper.
I added the rest of the ingredients and mixed well, lastly the yeast and the green smell. Grease an aluminum mold with a hole in the middle with coconut oil and sprinkle rice flour, pour all the dough into the mold.
Before taking it to the oven, I decorated the cake with a little of each filling ingredient, baked it for 40 minutes at 200°
I waited to cool down and unfolded. In the dough, I used the sardine oil itself, if you want to replace it with olive oil, it's great too.

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Gluten-free savory cake for lunch

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