7 Blender cakes

Look at the ideal options for those looking for a good diet without giving up taste and practicality

The cakes, known for their versatility, can be adapted according to the preferences and dietary restrictions of each person. In addition, they are a great way to taste vegetables, vegetables, lean proteins and complex carbohydrate sources in a single meal.

Take a look at 7 cake recipes below suited Savory savings made in a blender that combines practicality, taste and essential nutrients for a balanced diet.

Spinach cake with cottage

Ingredients

• 4 eggs
• 1 cup of skim milk tea
• 1/2 cup of full flour tea
• 1 tablespoon of powder cooking
• 1 pack of skipped and chopped spinach
• 1/2 cup of chopped cottage tea
• Salt, parsley and grinded black pepper to taste
• Olive oil to gain weight
• Wholemeal flour flour

Methods of preparation

In a blender, beat the eggs, skim milk, whole wheat flour, salt, parsley and black pepper until they are homogeneous. Add the chemical yeast and beat again to incorporate. Transfer to a container and mix with the spinach and the cheese cottage. Pour the mixture into a pan greased with olive oil and floured with wholemeal flour. Bake in a preheated oven at medium temperature for 30 minutes. Serve later.

Tofu cake with dried tomato

Ingredients

• 4 eggs
• 1 cup of skim milk tea
• 1/2 cup of full flour tea
• 1 tablespoon of powder cooking
• 200 g of rough tofu
• 1/2 cup of tea dried tomato chopped
• Gets up to taste
• Olive oil to gain weight
• Wholemeal flour flour

Methods of preparation

In a blender, beat the eggs, skim milk, whole wheat flour, salt until smooth. Add the chemical yeast and beat again to incorporate. Transfer to a container and mix with the Tofu explained and dry tomatoes. Pour the mixture into a pan greased with olive oil and floured with wholemeal flour. Bake in a preheated oven at medium temperature until the cake is firm and gold. Serve later.

Pumpkin cake with minced meat

Ingredients

• 2 cups of tea pumpkin peeled, cooked and wrinkled
• 3 eggs
• 1/2 cup of skim milk tea
• 1/2 cup of almond flour
• 1 tablespoon of powder cooking
• 300 g of minced meat
• 1/2 peeled and chopped onion
• 1 clove of peeled and chopped garlic
• Olive oil, salt, dust and ground black pepper to taste
• Wholemeal flour flour

Methods of preparation

In a blender, beat the pumpkin, eggs, skimmed milk, almond flour, salt, cumin and black pepper until smooth. Add the chemical yeast and beat again to incorporate. Reserve.

In a pan, heat the olive oil over medium heat and brown the onion and garlic until golden brown. Add minced meat and brown until the reddish color lose. Season with salt and black pepper. Turn off the heat and set aside. Pour half of the dough into a pan greased with olive and olive oil flour with wholemeal flour. Add the minced meat and cover the rest of the dough. Bake in a preheated oven at medium temperature for 30 minutes. Serve later.

Chicken cake

Ingredients

Mass

• 2 eggs
• 1 cup of skim milk tea
• 1/4 cup of tea with olive oil
• 1 cup of oat flour tea
• 1 teaspoon of powder cooking
• Rooms and black pepper ground to taste
• Olive oil to gain weight
• Oatmeal for flour
• Grated mozzarella to be sprinkled

Filling

• 300 g of chicken breast cooked and shredded
• 1/2 peeled and chopped onion
• 1 clove of peeled and chopped garlic
• Rooms and black pepper ground to taste

Methods of preparation

Filling

In a pan, heat a drizzle of olive oil over medium heat and brown the onion and garlic until golden brown. Add the grated chicken and brown for 5 minutes. Season with salt and black pepper. Turn off the heat and set aside.

Mass and assembly

In a blender, beat the eggs, skim milk, olive oil, oatmeal and salt until smooth. Add the chemical yeast and beat again to incorporate. Then pour half the dough into a pan greased with olive oil and oatmeal flour. Cover with the filling and end with the rest of the dough. Bake in a preheated oven at 180 ° C for 40 minutes. Serve sprinkled with grated mozzarella.

Tuna cake with vegetables

Ingredients

• 3 eggs
• 1 cup of skim milk tea
• 1/2 cup of oatmeal
• 1 tablespoon of powder cooking
• 120 g of naturally drained natural tuna
• 1 grated courgette
• 1 peeled and grated carrot
• Rooms and black pepper ground to taste
• Olive oil to gain weight
• Wholemeal flour flour

Methods of preparation

In a blender, beat the eggs, skim milk, oatmeal, salt and black pepper until smooth. Add the chemical yeast and beat again to incorporate. In a container, mix the tunaZucchini and carrots. Pour half of the dough into a pan greased with olive and olive oil flour with wholemeal flour. Add the filling of the tuna and cover with the remaining dough. Bake in a preheated oven at medium temperature until the cake is firm and gold. Serve later.

White cheese cake and green corn

Ingredients

Mass

• 6 whole eggs
• 1 cup of skim milk tea
• 2 tablespoons of olive oil
• 1/2 cup of oat bran
• 1 teaspoon of powder cooking
• Salt, ground black pepper and oregano as desired
• Olive oil to gain weight
• Oatmeal for flour
• Parmigiano grated to sprinkle

Filling

• 1 cup of tea green corn
• 1 peeled and chopped onion
• 150 g of white diced cheese
• 3 tablespoons of natural yogurt

Methods of preparation

In a blender, beat the eggs, skim milk, olive oil and oat bran up to a smooth and creamy mixture. Season with salt, black pepper and oregano. Add the chemical yeast and mix gently only to incorporate.

Grease a pan with olive oil and sprinkle oatmeal. Pour half the dough into the shape and set aside. In a container, mix the green corn, onion, white cheese and yogurt. Distribute on the shape and cover with the rest of the dough. Sprinkle with oregano and Parmesan. Bake in a preheated oven at 180 ° C for 35 minutes. Serve later.

Eggplant cake

Ingredients

Filling

• 1 diced aubergines
• 1 seed -free and chopped tomatoes
• 2 tablespoons of olive oil
• 1/2 teaspoon of salt
• 1 pinch of ground black pepper
• 1 pinch of oregano

Mass

• 3 eggs
• 2 cups of soy milk tea
• 2 cups of full flour tea
• 1 tablespoon of powder cooking
• 1 teaspoon of salt

Methods of preparation

Filling

In a pan, heat the olive oil over medium heat and brown the aubergines and tomatoes for 4 minutes. Season with salt, black pepper and oregano. Turn off the heat and set aside.

Mass

In a blender, beat the eggs, soy milk, wholemeal flour and salt until smooth. Add the chemical yeast and beat again to incorporate. Then pour half of the dough into a rectangular pan lined with parchment paper. Cover with the filling and end with the rest of the dough. Bake in a preheated oven at medium temperature for 40 minutes. Serve later.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.