Savory Porridge Cake

Savory Porridge Cake. image: Essy Roz

Savory Porridge Cake. image: Essy Roz

It’s amazing how one recipe can make so many homes happy.
My apple porridge cake won a lot of hearts,
It brought a lot of smiles and many happy, delicious and joyful moments.

This time I’m going to introduce you to the salty sister of this happiness.
savory porridge cake,
Call it baked salty porridge,
Call it a pie,
Call it breakfast,
Call it lunch
Call it dinner.
It will be perfect in whatever name you choose for it, and it will nourish and pamper you just as much.

I’m a salt type of person,
I have to start my morning with something salty, it makes my day balanced and happy.
Of course, after salty comes the sweet,
But the salty will always start my day.

This is how my savory porridge cake was born.
It reminded me of my clinic days,
My savory oatmeal was a big hit there.
It conquered many hearts and made many women start the day with joy and happiness.

This is a template that will contain a wide variety of vegetables, any vegetable you choose will fit in gladly.
It has a vegan version and a regular version,
It’s indulging and empowering,
It warms and nourishes,
It’s satisfying and the tastiest there is.

It will contain any flavor you like,
Any dry spice or herb will turn everything into a celebration of the flavors you love the most.

I’m sure it’s a recipe that’s going to win your heart,
It’s love at first bite,
A love that crosses borders,
This is going to be your new party pie, I promise you that.

Happy days of savory bites to us all 🙂

Savory Porridge Cake. image: Essy Roz

Savory Porridge Cake. image: Essy Roz

Savory Porridge Cake. image: Essy Roz

Savory Porridge Cake

Ingredients: suitable for about 6 dishes, pan 26cm (10.2”) diameter

For the mixed vegetable: any vegetable you choose will work (except carrot and potato)

• Handful of cherry tomatoes
• 1 large zucchini
• 1 large portobello mushroom / 3-4 champignon mushrooms
• Handful of olives black / green
• 2 tablespoons olive oil
• ¼ teaspoon salt

Additional options for add-ins: sun-dried tomatoes / canned artichoke / a tablespoon of pesto spread / corn / green onion (you can also use white onion, but the taste will be very noticeable)

For the mixture:

• 4 eggs (For the vegan version have a look at “A little extra from me” below)
• ½ cup non-dairy milk
• ⅓ – ½ cup grated cheese / yellow / mozzarella / salty cheese (Not a must but it adds a lot)
• ¼ cup olive oil / coconut oil (Not a must but it adds a lot of moisture and richness to the cake)
• ½ teaspoon salt
• 1 cup oat flour
• 1 teaspoon baking powder

Steps:

1. Preheat the oven to 350°F (175°C) on turbo mode and line a baking pan with parchment paper or lightly oil it.
2. Start by cutting the vegetables, cut the cherry tomatoes into quarters, the zucchini and mushroom into relatively small cubes and the olives into rings.
3. Put the mixed vegetables in the baking pan, add the olive oil and salt and mix well.
4. Let’s move on to making the mixture: in another bowl, put liquid ingredients, the eggs (or the vegan substitute), the non-dairy milk, the oil (if you chose to add it) and salt and mix well.
5. To the bowl add dry ingredients, the oat flour and baking powder and mix well.
6. To the mixture add grated cheeses that we chose and mix again.
7. Pour the mixture on top of the mixed vegetables and shake the baking pan (At this stage you can put a few basil leaves on top of the mixture).
8. Put the baking pan in the oven and bake for 20-25 minutes or until a toothpick comes out dry from the pan.

Cool for a little while and gobble the whole thing

A little extra from me:

• Can be kept in the fridge in a sealed container for up to 4 days.
• If you would still like to use a carrot, peel it with a peeler into thin strips so that it can fit into the cake.
• You can use a soft cheese like cream cheese / heavy cream cheese / cottage cheese and more.
• The ingredients for the vegan version of the mixture are:
  ⅓ cup tahini / almond butter (For those who don’t like the taste of tahini as much)
  ½ cup non-dairy milk
  ⅓ – ½ cup grated vegan cheese / soft (Not a must but it adds a lot)
  ¼ cup olive oil / coconut oil (Not a must but it adds a lot of moisture and richness to the cake)
  1 cup oat flour
  2 teaspoons baking powder (about 10g)
  ½ teaspoon salt
• In the version which contains eggs, the oat flour can be substituted for a cup of almond flour / a cup of white teff flour / a cup of green buckwheat / ½ cup of spelt flour (Contains gluten) / Instant oats (This will change the texture, the cake will be less “cakey” as a result of this change).
• Click here to see how to grind oat flour at home.
• Unfortunately, there is no substitute for oat flour in the vegan version.
• I recommend serving with a spoon and not cutting into cubes, although it is possible to do so.
• You can reheat in the microwave / panini press before serving from the fridge, but it’s also delicious to eat the dish cold.
• You can season with any spice you like.

How to grind oatmeal at home 🙂

The vegetables we chose are arranged in a pattern. image: Essy Roz

Adding the salt and olive oil to the vegetable mixture. image: Essy Roz

The wet ingredients. image: Essy Roz

Adding the dry ingredients. image: Essy Roz

Adding the grated cheeses. image: Essy Roz

The porridge batter is ready. image: Essy Roz

Transferring the batter to the vegetable mixture mold. image: Essy Roz

Savory Porridge Cake before baking. image: Essy Roz

Added basil leaves on top the Savory Porridge Cake before baking. image: Essy Roz

Savory Porridge Cake after baking. image: Essy Roz

Savory Porridge Cake. image: Essy Roz

Savory Porridge Cake. image: Essy Roz