– 3 eggs;
– 100 g rice flour;
– 50 g cornstarch;
– 1 sachet gluten-free baking powder;
– 10 cl olive oil;
– 10 cl milk;
– 75 g grated Parmesan;
– 1 grated zucchini;
– 200 g feta;
– 150 g canned tuna in water;
– Chopped chives.
Preheat oven to 180°C. Whisk eggs with rice flour, cornstarch, and baking powder. Stir in warm milk and olive oil. Fold in grated Parmesan, zucchini, crumbled feta and tuna, plus chives. Season with salt and pepper. Pour into a loaf tin or muffin cups. Bake 40 minutes (25 for muffins).
– 3 eggs, yolks and whites separated;
– 150 g flour;
– 10 cl milk;
– 10 cl olive oil;
– 80 g grated sheep's cheese;
– 150 g smoked bacon;
– 100 g pitted green olives;
Preheat oven to 180°C. Mix yolks with flour. Add warm milk, oil, and cheese. Season. Whip whites to stiff peaks and fold in gently. Cook bacon in dry pan until golden; drain on paper towels. Chop and mix with sliced olives. Pour into loaf tin and bake 35 minutes.
– 250 g flour;
– 1 packet baking powder;
– 250 g silken tofu;
– 10 cl plant-based milk;
– 4 tbsp olive oil;
– 1 tbsp lemon juice;
– 100 g sun-dried tomatoes;
– 75 g pine nuts;
– Chopped basil.
Preheat oven to 180°C. Blend flour, baking powder, tofu, milk, oil, and lemon juice. Season. Dice tomatoes and stir in. Toast pine nuts in dry pan until golden; add with basil. Pour into greased loaf tin. Bake 40 minutes. Cool before unmolding.
