Whenever I “overdo” the fresh veggies I buy at the grocery store or farmer’s market, I always try to come up with unique ways to use them before they inevitably rot away.
I developed this dish as a tasty way to eat a lot of the foods I just had laying around in the kitchen!
In my own attempt to eat a gluten-free diet, I used almond flour in replacement of regular flour. I didn’t want to overwhelm any of the natural sweetness of the root vegetables, so I decided to just add a bit of sea salt and hold off any other herb or spice. Sometimes simple is best!
This recipe makes 12 servings:
Per serving: 80 calories, 9g carb, 2g protein, 4g fat, 2g fiber
Gluten-Free Veggie Cake
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- 1 large sweet potato, peeled and shredded
- 3 medium carrots, peeled and shredded
- 1 medium onion, peeled and shredded
- 2 medium beets, peeled and shredded
- 2 large eggs
- 2 tbsp. oil (olive, walnut, coconut, etc.)
- 1/4 cup almond flour
- 1 tsp sea salt
- Preheat oven to 350F. Lightly coat or spray an 8x8-inch baking pan.
- After prepping the vegetables, remove as much of the water as possible. Place the vegetables in a cheesecloth and squeeze until most of the liquid is removed.
- In a large mixing bowl, combine the raw, shredded vegetables.
- In a small bowl, combine the eggs, almond flour, sea salt, and oil.
- Mix the egg mixture with the vegetables until well combined. Then, place in the pan, cover with foil, and bake for 45-minutes.
- Remove the foil and bake for an additional 10-minutes or until the top begins to brown.
- Remove from the oven and allow to cool completely. Slice and serve warm.
- *Shred raw veggies using the shredding blade of a food processor
- **If you do not have a cheesecloth, you can simply press the vegetables with paper towels to help absorb and remove the excess liquid.
Nutrition by Erin https://nutritionbyerin.com/