It all started when I was walking down the aisles of my organic grocery store … I was poking around in the fruit and vegetable department when suddenly I came across her: the Jack Be Little squash! The cutest vegetable in the world! Impossible not to win, hop in my basket! Incidentally, I buy a potimarron and I tell myself that I will invent a little recipe to cook, these two!
This is how the idea of salty cake with pumpkin was born. I served it with a salad of sprouted seeds. Dinner light but greedy, it’s perfect!
Ingredients for 4 persons) :
– 300 g of pumpkin (and so I added a pumpkin Jack be little!)
– 100 g flour (oats for me)
– ½ teaspoon of baking soda
– 100 ml of almond milk
– 3 eggs
– 80 g chicken diced
– 1 shallot
Preheat your oven to 200 degrees
Start by opening and empty the squash. Boil a large pot of water and then immerse in the diced squash for 10 minutes.
Meanwhile, finely chop your shallot. Make it come back to the pan in a drop of olive oil. Add the chicken dice.
Remove from heat when the shallots are golden brown.
In a large salad bowl, mix: flour, baking soda, almond milk and eggs.
Add shallots and diced ham.
Drain your squash and crush with a fork to get a puree. Mix this puree with the ingredients of the salad bowl.
Season to taste: salt, pepper, parsley.
Lightly oil a cake pan then pour your dough.
Bake for 40/45 minutes at 200 degrees.
And here is a pretty cake with seasonal vegetables! Does it tempt you?