More and more I’ve been experimenting with gluten-free baking, mainly because of my own personal healing journey and also of having the satisfaction of baking something wholesome and good for me. The basic recipe for this Savoury Courgette and Buckwheat Cake came from my auntie, who’s always been my inspiration and who I’ve always admired so much.
I’ve changed the recipe to fit gluten and dairy-free diet and have used mix of buckwheat and rolled oats. The recipe uses generous amount of courgette and it’s flavoured with garlic, olive oil, oregano and fresh basil. All the flavours blend beautifully in the oven and it’s a lovely fragrant savoury cake. Great recipe to try if you are looking for a gluten-free bread alternative. Lovely with thick vegetable soup, salad or just on it’s own. I like a slice still warm from the oven.
- 2 large courgettes
- 2 garlic cloves, crushed
- 200g buckwheat flour (1½ cup)
- 100g oats (1 cup)
- 1tsp baking powder
- 1tsp bicarbonate of soda
- 1tsp sea salt
- 1tsp dried oregano
- handful of fresh basil, chopped
- 2 eggs
- 80ml olive oil
- 40g pumpkin seeds (1/4 cup)
- Preheat the oven to 200°C (180°C fan)
- Line 9" round cake tin with large piece of baking paper.
- Wash and coarsely grate courgettes, stir in crushed garlic and set aside.
- In a large bowl whisk buckwheat flour, oats, baking powder, bicarbonate of soda, sea salt and oregano.
- Stir in courgettes, garlic and chopped basil.
- In a small bowl whisk eggs with olive oil and mix in with the rest of the ingredients.
- Spoon the mixture into cake tin, sprinkle with pumpkin seeds and bake for about 45 min or until a cocktail stick comes out clean.
- Leave to cool down for 5 min before removing from the tin.
- Enjoy!
Justin says
January 25, 2016 at 10:18 pmI can’t wait to try this.
I just have one question. Normally when making a courgette cake or bread, the instructions suggest wringing out the grated courgettes to prevent too much moisture getting into the mixture./
Is that necessary in this case?
Hana says
January 25, 2016 at 10:51 pmHi Justin, I’ve noticed that in all the recipes too, but I don’t actually do it in mine. I don’t grate the courgette too fine and use it right away. Also buckwheat flour absorbs quite a lot of liquid, so no need to do it in this recipe. I also like to make things easier for myself in the kitchen! Hope you’ll enjoy the recipe:)
Justin says
January 27, 2016 at 12:05 pmThanks for the prompt response, Hana. Yes, it’s a bit of a nuisance having to do that with the courgettes. You end up with a green-stained tea towel!!
I’ll report back once I’ve tried out this recipe.
Halina Hastewell says
August 23, 2017 at 6:29 pmIve no buckwheat flour so using a spelt….its in the oven now fingers crossed…..
Hana says
August 24, 2017 at 9:05 pmHi Halina, the recipe should work fine with spelt flour too. You might need slightly more in this recipe as buckwheat tends to absorb more liquid. Hope it went well :)