Natural Soya yogurt alternative 400g
Number of people : 6 people
- 150 g of Sojade nature
- 180 g light whole-wheat flour
- 3 eggs
- 50 g olive oil
- 2 tsp leavening agent
- 2 cloves of garlic
- 1 new onion
- 4 green stalks of asparagus
- 80 g shelled beans (160 g with pods)
- 80 g runner beans
- 1 tbsp ground parsley
- juice of ½ lemon
- sea salt
- freshly ground pepper
- 1 dash of olive oil
1.Preheat oven to 180°C.
2.Whisk the Sojade nature with the eggs. Add the olive oil, the juice of one lemon then the flour and the leavening agent.
3.Peel and thinly chop the garlic and onion. Brown them in 1 dash of olive oil. Dip the beans and asparagus for 3 minutes in a pan of boiling water. Drain then put them under cold running water before peeling the beans and cutting the asparagus into sections. Meanwhile, cook the runner beans for 5 minutes in a pan of boiling water then drain them and cut them. Add everything in the cake batter as well as the parsley, a pinch of salt and a pinch of pepper.
4.Pour into a greased and floured springform pan and bake for 40 minutes.
5. Let it cool before eating with a green salad.
Tip: to make peeling the beans easier, make a small incision with your nail in the top part of the skin and gently press so as to push out the bean.