Mini Curried Cakes & Salad

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INGREDIENTS:
1 egg replacer
120 ml vegetable milk
4 tablespoons vegetable oil
200g plain flour
75 g oat flakes
2 tbsp mild curry paste
1/2 teaspoon salt
1tsp apple cider vinegar
2 tsp baking powder
3 tbsp sesame seeds
I used a silicone “canelés” mold but you can use a muffin or cupcake mold / liners

 

Preheat oven to 180° C.
Beat vegetable milk and oil. Sift flour into a large bowl. Add egg replacer, baking powder and salt. Add milk mixture to flour and stir until flour is moistened. Add the curry paste and sesame seeds, mix well. Your batter should be creamy and smooth. Let the batter rest for 30 minutes. Fill muffin cups 2/3 full. Bake 20 to 25 minutes until golden brown.

And I ate them with a lovely rich salad made of :
lamb’s lettuce,
red beet,
cherry tomatoes,
shallot,
chickpeas,
black olives
barley

 

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4 thoughts on “Mini Curried Cakes & Salad

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