Coconut Cream Cake IV, savory

Ingredients for 1 servings:

• 80 g chickpeas, ground
• 80 g brown rice, ground
• 80 g margarine, unhydrogenated
• 1 pinch of salt
• 1 pinch(s) of sugar
• 1 tsp vinegar, light
• 4 tbsp water, possibly 5 tbsp
• 1 can of tomato(s), peeled (400 g) and
• 2 cans of water
• ½ bunch carrot(s), fresh
• 1 bunch spring onion(s), only the green part
• 1 bunch of soup vegetables (celery, leek, carrots and parsley)
• 1 bag of cooked beetroot
• 250 g jacket potatoes
• 1 handful of soup vegetables, frozen
• 1 handful of bell peppers, frozen, cut into strips
• 250 g sauerkraut
• 1 cucumber(s), green
• 10 cm tomato paste, tomato puree
• ½ tsp chili powder
• 1 lemon(s), zest, juice and flesh
• 1 pinch of salt
• Sugar OR
• 1 kg soup vegetables, frozen
• 1 can of tomato(s), peeled (400 g) and
• 2 cans of water
• 250 g sauerkraut
• Lemon(s), zest, juice and flesh
• 1 pinch(s) of salt and sugar
• Celery, from soup vegetables
• 400 g tofu, plain
• Juice (beetroot or tomato juice)
• 1 ½ liters of vegetables, pureed
• 150 g brown rice, ground
• 200 g coconut, grated
• Sesame, organic for covering

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

gluten-free, egg-free, cow’s milk-free, vegan

26cm ring or springform pan with baking paper. Knead all the ingredients for the base together, then you can get the liquid. 2 layers of baking paper, roll out the dough on the baking tray in between, and refrigerate with the paper for approx. 30 minutes. In the meantime, heat the stovetop, put the vegetables in a saucepan in the order listed above, including the salt and sugar. Cook for approx. 10 minutes, turn off the heat, puree everything, makes approx. 2 liters, of which 1.5 liters are needed, let cool slightly, and transfer to the mixing bowl. Crumble the tofu, mix in a blender with beetroot juice until creamy, add to the mixture along with 150g of ground brown rice and coconut, and mix well. Remove the top layer of baking paper and pour the mixture into the baking pan, shake back and forth a little, smooth out if necessary, and sprinkle with organic sesame seeds so the cake doesn’t get too dry. Place in a cold oven and bake at approximately 130°C for approximately 90 minutes. My own recipe