How to make
For lovers of gluten-free diet and eating according to the Zone, this is a great recipe I made today. This savory sponge cake is easy to make and it is very tasty.
The strained chickpeas are put in a chopper or blender. Add 3 eggs, mozzarella pieces, salt and oregano. Blend everything into a smooth mixture.
Stir the oat bran into the yogurt, leave it for 4-5 minutes to soften and add to the eggs along with the baking powder.
Mix and add the raw sunflower seeds, or other types of seeds, but no more than 1 tbsp.
Pour the mixture onto baking paper in a 24 cm baking pan. Bake the lazy savory cake in a preheated oven at 390°F (200°C), until it aquires a slightly golden color, for me it was ready in 25 minutes.
Take it out, cut it into 6 parts. Eat 1-2 pieces for breakfast.
Enjoy, this Gluten-Free Savory Sponge Cake with Chickpeas and Seeds! It is unique!
