This is my first attempt to make a savoury loaf cake made with coconut flour. This is a full gluten-free vegetarian paleo recipe.
- 6 eggs
- 3 grated carrots
- 1 onion finely chopped
- 2 garlic cloves crushed
- 1 bunch of asparagus tips chopped
- 1 courgette grated
- 1 pepper chopped (optional)
- 40g of coconut flour
- Half tea spoon of baking powder
- Coconut oil
- A splash of almond milk
In a non stick pan heat the coconut oil then add the vegetables, salt and pepper and cook for 10 minutes.
Whisk the eggs in a bowl, then add the milk, the flour, the baking powder, salt and mix well until slightly thickened.
Add the vegetables mix to a loaf pan that you have already lined with baking paper.
Pour in the eggs and flour and mix well.
Cook in the oven for 45 minute at 180 C. until brown golden.
Remove from the pan and eat it warm or let it rest and eat at room temperature.
You can store it in the fridge and eat it the next day cold.