Nutrition Facts
4 servings
4
Gluten-Free Bean Cake with Cheese, Cumin, and Nuts
A savory cake to enjoy as a starter, accompanied by a green salad or as part of an appetizer.
Ingredients
100 Grated cheese
60 Melted butter
3 Egg
100 Walnut halves
100 Blue cheese
Salt
Cumin
Pepper
Directions
1
The night before, cover the beans with about 2.5 times their volume of water and leave them until the next morning.
2
The next day: Drain and rinse the beans. Bring a large volume of water to a boil, then immerse them. Cook for 1 hour at a simmer. Drain and set aside.
3
First, prepare a puree of confit legumes. Place the blanched beans with the melted butter in the blender. Blend until you achieve a smooth paste.
4
Add the eggs. Blend again. Then add the walnut pieces, diced cheese, grated cheese, and season with pepper, salt, and cumin to taste.
5
To finish, pour the mixture into a loaf pan previously lined with parchment paper and bake for 40 minutes at 180°C.
Ingredients
Ingredients
100 Grated cheese
60 Melted butter
3 Egg
100 Walnut halves
100 Blue cheese
Salt
Cumin
Pepper
Directions
Directions
1
The night before, cover the beans with about 2.5 times their volume of water and leave them until the next morning.
2
The next day: Drain and rinse the beans. Bring a large volume of water to a boil, then immerse them. Cook for 1 hour at a simmer. Drain and set aside.
3
First, prepare a puree of confit legumes. Place the blanched beans with the melted butter in the blender. Blend until you achieve a smooth paste.
4
Add the eggs. Blend again. Then add the walnut pieces, diced cheese, grated cheese, and season with pepper, salt, and cumin to taste.
5
To finish, pour the mixture into a loaf pan previously lined with parchment paper and bake for 40 minutes at 180°C.
Notes
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