Aperitif & Starters • Detox / Cabot • veggie

Cake salted tomato spinach bi-taste sweet steamed

{Lactose free recipe and low GI} Do you know that there is a season to enjoy the salty cake? Yes, yes, a season! That of picnics, dinner aperitifs and big tables with friends! And it starts as soon as the sun comes out and there is a lawn / garden / family / buddies on the horizon! But hey, if you want to eat a salty cake in winter by the fire, we will not throw you the stone, promised! The pretty colors of the salty cake of ! Biodélices makes its cake in the oven, so no problem for you if you do not have – yet – Vitaliseur but as for me I want a max of healthy cooking, it was the opportunity to test the baking the cake with steam! A first for me, but not the last! In addition to sweet steaming, I slightly modified the initial recipe of Biodélices, my sauce including to reduce the glycemic index. For that I chose a spelled flour T110 which has a moderate GI at 65 and a . This salty cake is childishly simple to make and its pretty colors will stir up the taste buds! For my part I tasted it with a tomato coulis that married very well with all! Wash and wipe the spinach before frying in a pan with a CS olive oil for a few minutes until reduced. Finely mix the spinach cooked in a robot-cutter. Beat the eggs in omelette. Mix flour and yeast together and add to beaten eggs, mixing to obtain a homogeneous appliance. Add the remaining olive oil. parts égales. Weigh and then separate the dough into 2 equal parts. Pour each half in a separate bowl. In the first bowl, pour the spinach and mix well with the dough. Do the same with the tomato paste in the 2nd half of the pasta. Pour the water into the bottom of the Vitaliser bowl and start to heat. Oil the sides of the cake mold and alternately pour green and red pasta layers, until all the 2 salad bowls have been emptied. Place the cake tin in the Vitaliser basket and cook for 30 minutes. Wait for complete cooling to unmold. Enjoy with tomato coulis. Share on