This savoury cake is amazing if you can't eat bread. It's light and fluffy and if you like zucchinis as much as I do you're gonna love this recipe!
You can totally substitute the fava bean flour with another flour (chickpea, lentil, rice).
Enjoy and let me know if you like it!
200 g fava bean flour
2 small zucchini or 1 large
70 ml almond milk or water
40 ml grapeseed oil (olive oil or sunflower oil works too)
2 egg whites
8 g baking powder
1 tsp garlic powder
majoram and thyme leaves
1/2 teaspoon salt
Preheat the oven to 180 C - 356 F.
Line a 9 inch baking pan (aprox 26 cm wide) with parchment paper.
In a large bowl combine the dry ingredients: fava bean flour+baking powder+garlic powder+majoram and thyme leaves+salt.
In a separate bowl, beat the 3 eggs with the oil, added gradually, with a hand mixer until fluffy, it'll take a couple minutes.
Gradually add the dry ingredients and keep mixing at a low speed or use a spatula.
Mix in the almond milk as soon as the batter becomes too thick and set aside.
In a separate bowl beat the egg whites until white and fluffy. Add the egg whites to the rest of the batter. Try not to over work the egg whites but mix them gently.
Slice the zucchini with a mandolin (you can use the knife too) at about 3-4 mm thickness. Don't cut them thicker otherwise it'll take longer to cook them in the oven.
Arrange the zucchini slices evenly, overlapping, over the base of the baking pan.
Pour the batter on top of the zucchini and bake for 20-25 minutes, or until a toothpick comes out clean from the centre of the cake.
Remove the cake from the oven and from the pan and place it on a cooling rack. Let sit for 5-10 minutes and then turn the cake upside down and remove the parchment paper as well.
I served it with dollops of besciamel sauce (made with fava bean flour and almond milk) or you can just serve it as it is!
This recipe is for blood types: O, A, B, AB.