Vegetarian Cake

Makes 8 inch / approx. 20 cm square cake (you could make it in a slightly large square cake pan too, or in a loaf pan). Cut into 12 squares, each square is about 100 calories each.

The vegetable mix:

2 large sweet bell peppers
1 small onion
2 garlic cloves
about 1 Tbs. olive oil
1 tsp. Herbes de Provence mix (you can substitute Italian herb mix or similar)
Salt and pepper
The batter:

160g / 5.6 oz (about 1 cup plus 3 Tbs.) all purpose flour
60g / 2.1 oz (about 1/2 cup) kinako or chickpea flour
1 tsp. salt
1 1/2 tsp. baking powder
3 whole large eggs
1/2 cup buttermilk or regular milk with a little vinegar added
2 Tbs. olive oil

70g / 2.5 oz (about 3/4 cups cubed) low fat goat cheese or feta cheese
4 sundried tomatoes, drained and roughly chopped
1 Tbs. pistou or pesto from a jar
Pre-heat the oven to 180°C / 355°F. Line a square baking or brownie pan with parchment paper, and grease the paper with olive oil lightly.

Chop up the vegetables into rough dice. Sauté them in a pan with the 2 Tbs. olive oil until limp. Add a little salt and pepper, and the herbs. Set aside to cool.

Sift the flour, kinako or chickpea flour, salt and baking powder together. Beat the eggs, buttermilk and olive oil together. Add the dry ingredients to the egg mixture in batches, beating until it forms a fairly smooth batter.

Add the sautéed vegetables, cheese, and sundried tomatoes to the batter and mix. Swirl in the pesto.

Pour the batter into the prepared baking pan. Bake for about 20-25 minutes, until a toothpick inserted in the center comes out clean.

This will keep in the refrigerator for a few days, well wrapped. It will keep in the freezer for about a month; I wrap the individual pieces separately, so I can take out as many as I want at a time.

You can add all kinds of sautéed vegetables, cubed ham, bacon, other kinds of cheese, olives, and so on to this. You could leave out the cheese to make it lighter, add chopped nuts or seeds, and so on.

****Recipe came from Just*****

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