How about a healthy, tasty and practical snack for everyday use? This Fit Vegetable Cake It's perfect for those who want a nutritious snack without sacrificing flavor.
Made with zucchini, carrot and red onion, it is rich in fiber and vitamins, as well as being an excellent alternative to include more vegetables in your diet. food.
The base of this recipe is rice flour, which guarantees a soft texture without the need for gluten, and light mozzarella, which gives a special touch without weighing down the calories.
Furthermore, it can be done both in frying pan or in the oven, making the preparation even more versatile!
If you're looking for a healthy side dish or a snack for any time, this recipe will win you over!
Ingredients Fit Vegetable Cake
- 1 zucchini
- 1/2 red onion
- 1/2 carrot
- Parsley and chives to taste
- Black pepper to taste
- Salt to taste
- 50g grated light mozzarella
- 4 tablespoons rice flour
- 1 egg
Alternatives and Substitutions
- For a version vegan, replace the egg with 1 tablespoon ground flaxseed + 3 tablespoons water.
- If you want a more striking flavor, add grated parmesan or a touch of garlic powder.
- For a version low-carb, replace the rice flour with almond or coconut flour.
Additional Ingredient Information
- Zucchini: Rich in fiber and with a high water content, it helps with satiety and hydration.
- Carrot: Source of beta-carotene, essential for healthy skin and vision.
- Rice flour: Gluten-free option, ideal for those who want to avoid refined flours.
Preparation Method Fit Vegetable Cake
- Preparing the Vegetables: Wash the zucchini, onion and carrot well. Grate them all on a fine grater.
- Remove Excess Water: Squeeze the grated zucchini with a clean cloth or sieve to remove excess water.
- Dough Mixing: In a bowl, mix the grated vegetables, parsley, chives, black pepper and salt.
- Incorporation of Ingredients: Add the grated mozzarella, rice flour and egg, mixing until a homogeneous dough forms.
- Modeling: Shape the dumplings with your hands into the desired shape.
- Pan Cooking: Heat a non-stick frying pan and cook the dumplings over low heat until golden brown on both sides.
- Baked Version: If you prefer, bake in a preheated oven at 180°C for 25 minutes, turning halfway through.
Preparation Time and Yield
- Total time: 30 minutes
- Performance: Approximately 10 cupcakes
Storage
- Store in a closed container in the refrigerator for up to 3 days.
- Can be frozen for up to 1 month. To consume, heat in the oven or air fryer.
Nutritional Benefits and Variations
Benefits of Ingredients
- Source of fiber and proteins: Helps with satiety and good bowel function.
- Low in calories: Ideal for a balanced snack without overdoing it.
- Gluten free: Great option for celiacs and gluten intolerants.
Nutritional Information (per unit – 1 cupcake)
Recipe Variations
- Protein version: Add 1 tablespoon chickpea flour for more proteins.
- Crispy version: Coat the dumplings with oat bran before baking.
- Gourmet version: Add a touch of feta or gorgonzola cheese for a more sophisticated flavor.
Frequently Asked Questions (FAQ)
Can I substitute rice flour?
Yes! You can use it oat, almond or chickpea flour.
Can I freeze the raw dumplings?
Yes! Shape the cupcakes and freeze them on a baking sheet. Once firm, store them in bags and bake them straight from the freezer.
Do I need to grease the pan?
If your frying pan is quality non-stick, you don't need to. Otherwise, use a drizzle of olive oil or coconut oil.
Did you like this recipe? Leave your comment below and share your experience! If you try any variation, let us know!
And don't forget to check out other healthy recipes on the website, like ours 79 kcal Fit Chocolate Cupcake
- Categories: Healthy, Vegetarian, Fit, Gluten-Free Snack
- Diet: Vegetarian, Fit, Gluten Free
- Type of Dish: Cupcake, Healthy Snack, Side Dish
