Eating healthy isn’t always simple. Especially when work, school, and/or life gets in the way. I would say that lunch is the most difficult meal. It should be the largest meal of the day but for most people it isn’t always the case. This is a great alternative to that hasty lunch when you tell yourself “Oh I’ll just grab a sandwich on the way”. Pack a couple of slices of this black olive and onion cake, and add some vegetables and a fruit and you’re set for the day!
Slightly adapted from Laurence Salomon’s “Ceci n’est pas… un régime” Marabout publishing.
Serves 6 people
- 60 grams (1/2 a cup) of chickpea flour
- 120 grams (1 cup) of whole-wheat flour (T80)
- 2 eggs
- 15 black olives
- 1 onion
- 5 cl (1/4 of a cup) of olive oil
- 6 cl (1/4 of a cup) of soymilk
- 1 pinch of baking powder
- A bunch of parsley
- Unrefined salt
Preheat the oven to 150°C (300°F).
Crush the black olives and finely chop the onion and parsley . In a mixing bowl mix both flours with the baking powder and a couple pinches of salt. Make a small hole in the middle of the flour; add the eggs and the olive oil. Mix and slowly incorporate the soymilk. Add the olive, onion and the chopped parsley. Salt if needed.
|Why this is good for me:
The cake is vegetarian and well-balanced from a nutritional point of view.