Broccoli rustic cakes are a perfect idea for a healthy, simple but not trivial snack or as an aperitif.

My recipe is balanced from a nutritional point of view, containing carbohydrate, protein and vitamins. Perfect also for a brunch, these rustic cakes are ideal with a mix of salads or crudités, too, and a good glass of wine.

One of the ingredients I used for this recipe is oat milk, light and digestible. It has a low glycemic index and is rich in vitamin E and folic acid, ideal for sweet and savory recipes.

Broccoli rustic cakes: Ingredients

Serves 10–12

100 g (3 ½ oz) broccoli (better if romanesco)

200 g (7 oz) wholewheat flour, sifted

15 g (½ oz) organic baking powder for savory cakes

2 tsp sea salt

75 g (3 oz) pecorino cheese, grated

White pepper, to taste

2 large organic free range eggs

50 ml (2 fl oz) oat milk

125 ml (4 ½ fl oz) extra virgin olive oil

Broccoli rustic cakes: Method

Cut the broccoli, removing the leaves and the hardest parts. Cook in salted water for 15 minutes, drain and set aside.
Preheat the oven to 180°C (350°F/gas 4).
Mix together the dry ingredients,the flour, baking powder, salt, vegan cheese and white pepper.
Beat the eggs with oat milk and olive oil, continuing until it emulsifies. Gradually, add the dry ingredients, stirring quickly. Add the broccoli.
Place the dough in appropriate cake molds (12-hole muffin tin or a 12 cm (4½ in) round tin) and bake for 12–15 minutes.