Green vegetable and almond cake

Name: Green vegetable and almond cake
Yield: 3 Servings
Ingredients: Pak choi: 2; Leek: 1; Spring onion: 2; Zucchini: 1; Mint leaves: 9; Bunch Coriander leaves: 1; Flat parsley: 1 Bunch; Egg: 3; Almond Flour: 3 TBSP; Ghee (or butter): 1 TBSP; Coconut milk: 1 Cup; Espelette chili: 1/2 tsp; Garlic powder; Salt

Features:

Cuisine:

French

35' preparation + 15' cooking
Serves 3
Medium

Ingredients

2 Pak choi
1 Leek
with its green leaves
2 Spring onion
with its green leaves
1 Zucchini
9 Mint leaves
1 Bunch Coriander leaves
1 Bunch Flat parsley
3 Egg
3 TBSP Almond Flour
1 TBSP Ghee (or butter)
1 Cup Coconut milk
1/2 tsp Espelette chili
Garlic powder
Salt

Overview

This clearly green dish with plenty of veggies and herbs is an absolute health boost and very tasty too with an exotic touch thanks to the fresh coriander, coconut milk and ghee. It’s a nice vegetarian main course

This dish belongs to the menu

Pineapple carpaccio & grilled gambas, green vegetable and almond cake and grated apple crêpes

Utensils

1 Non-stick pan
1 Oven-safe dish
1 Whisk
1 Large mixing bowl
Scissors

Menu steps

1 Done	Preheat oven Preheat over at 200 degrees, hot air
2 Done	Cut vegetable Cut 2 Pak choi, 1 leek, 2 spring onions and 1 zucchini in small chunks
3 Done	Cook vegetable In a non stick pan over medium heat place 1 TBSP of ghee (or butter). Add the cut vegetables, stir for 5 minutes, add 9 mint leaves, 5 sprigs coriander leaves and 5 sprigs flat parsley cut with the scissors, some garlic powder, stir again, cover and let cook another 5 minutes
4 Done	Prepare cake In a large bowl mix 3 eggs with 1 cup coconut milk, 3 TBSP almond flour, ½ tsp Espelette chili powder and salt. Add the vegetable, mix well and pour in an oven safe dish. Bake in the oven for 15 minutes
5 Done	To serve Cut rectangular pieces of cake, add a couple of parsley leave and 1 almond on top of each piece of cake