Zucchini cake.
Zucchini cake - Jadranka Blažić - Recipes and Cookbook online
Zucchini cake.
- 3 pieces of zucchini (small, zucchini)
- 200 ml egg whites (5-6 egg whites)
- 1 spoon of rye flour
- 1 spoon of oat flour
- 1 spoon of barley flour
- sour milk
- 2 spoons of ground flax
- so
- Let me mention right away that this crust can be made from any flour
- Pour egg whites, flour, zucchini and salt into a bowl. Mix well and place on paper in a pan.
- Bake at 200C for a few minutes until baked. The crust is baked quickly. Take it out and let it cool. I whipped 4 tablespoons of sour milk and 2 tablespoons of ground flax.
- When the crust was completely cooled, I divided it into 3 parts and filled it with a mixture of sour milk and flax. She left it in the refrigerator to cool well and for the skins to absorb the whey from the sour milk.
- This amount was enough for the three of us to have breakfast with the addition of more sour milk.
- This cake can be made with many types of vegetables, just let the fats go as they please, as well as with the filling.
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