Tag Archives: gluten-free savoury cake

Courgette and cumin bread (gf) and haywire hens


My husband orders trains our hens to lay their eggs in a methodical fashion in satisfyingly tidy wooden boxes filled with hay. Each box is equipped with an enticing ‘wooden egg’ in case the hens are still in doubt as to their duties, and emptied of any real eggs at 5pm. The anomaly is, that when they’re not ‘working’ (i.e. laying), they’re allowed to cause mayhem anywhere they please – in my more fragile plants for example – and even come into the house should the idea take their fancy.


There are three identical boxes, but for some reason they greatly favour one above the others. I think it’s a case of full restaurant syndrome; everyone crowds into the full restaurant, even if the food is just as good at the empty restaurant next door. I invariably find five eggs in this one box and none in the others. This morning there were three hens and a cat piled on top of each other in an alarmingly chaotic way in the preferred box. Needless to say, the sight made my husband break out in a cold sweat. I see an intensive revision course on the horizon.

Ingredients (10 servings)

4 eggs, separated

100g olive oil

100ml plain yoghurt

170g courgette, grated

100g hard cheese, grated (I used Comté)

70g chickpea flour (you could substitute plain flour)

40g buckwheat flour

1 teaspoon bicarbonate of soda

Pinch of salt

1 teaspoon cumin

1 teaspoon paprika

Preheat the oven to 180ºC and prepare a medium-sized loaf tin. Whisk the egg yolks, olive oil and yoghurt together until light and smooth, then combine with the grated courgette and cheese and set aside. Whisk the egg whites until they form soft peaks and set aside. Mix the flours and spices into the egg yolk mixture and then gently but thoroughly fold in the beaten whites. Pour the mixture into the loaf tin and bake for 40 minutes or until a skewer comes out clean. Remove from the tin and leave to cool. Delicious accompaniment to soup, salad or vegetable dishes.

Courgette, cheese and chickpea cake (gf)


As a follow-on to my previous recipe, I thought I would try a savoury version of the chickpea cake. The result was a protein-rich cross between a paschtida and a savoury flan or cake. In any case, it was very tasty and would make an ideal accompaniment (we ate it with spicy sausages), or could be served on its own with a green salad. This recipe is particularly for Jenna, who is currently in need of quick and easy-to-make gluten-free sustenance.

Ingredients (serves 6)

300g chickpeas (garbanzo beans), pre-cooked and rinsed (you can use tinned)

4 eggs, beaten

1 courgette, peeled and finely chopped

½ red pepper, washed and sliced

1 shallot or small onion, peeled and sliced

1 teaspoon bicarbonate of soda

sea salt and freshly-ground black pepper

2 teaspoons paprika

150g hard cheese (I used Comté), grated

Preheat the oven to 160°C. Grease and prepare a medium-sized cake tin, round or square. Pulse the chickpeas in a food processor until they reach a paste-like consistency and then mix in the other ingredients, except the cheese, one at a time, continuing to pulse. Add the cheese last and mix in by hand. Pour the mixture into the cake tin and bake for an hour (a fork inserted into the centre should come out clean). May be served hot or cold.